

“NATIONAL” 

Pressure Cooker 

ALSO 

Simultaneous Cooking 


"Departmem: 

Good Hoi 


Institute 
im ^ j 


Recipes 

and 

Menus 


Protected by U. S. Copyright 


& Iron Works 

Eau Claire, Wisconsin, U. S. A. 
















The Cooker will cook a meal in / c minutes 



“The kitchen is the home food factory and the best scientific 
methods are none too good for it," Anne (Lewis Pierce, Director, 
Tribune Institute ,—New York Tribune, Sunday, May 1, 1921. 


OEC 19 7.3 © Cl A 7 7 IG 8 3 

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Page 


Baking, Directions for . 8 

Breads and Puddings, See Desserts. 40 

Cakes, See Desserts . 40 

Canning, Cold Pack Method. 49 

Canning in Tins . 50 

Canning Time-Tables . 51 

Cereals .*.. 27 

Cooker, Care of . 7 

Description and Parts .-. 2 

Directions for Use . 6 

Desserts . 40 

Fish . 29 

Fruits . 47 

Meats . 30 

Macaroni and Spaghetti . 38 

Roasting, Directions for . 7 

Sauces, Sweet, also for Meat and Fish. 46 

Simultaneous Menus . 9 

Soups .v. 28 

Vegetables . 37 



































General Description of the 
Cooker and Its Parts 


Before beginning to use the Cooker and the recipes specially pre¬ 
pared for it, it will be worth while to know something about the Cooker 
and its parts. Let us start with the body of the kettle. It is made of 
pure Aluminum cast all in one piece, without joint or seam. Over sixty 
thousand of these have been made and are in use in different parts of the 
United States; also in the most distant parts of the world. 



This Aluminum Casting is made strongly enough to last a life-time of 
ordinary use, three times a day. The bottom is thick enough so that a 
most careless domestic will not scrape a hole in It. Note the reinforced 
fillet at the curve of the bottom, providing ample strength to withstand 
all ordinary steam pressure and giving a perfectly smooth curved corner 
surface, so easy to clean. Note the band around the top of the kettle, 
all one piece in the casting, therefore, it can never get loose, expand nor 
break, while it provides strength around the rim so that the inside edge 
can be accurately machined for an air tight and steam tight joint when 

the cover is placed properly in position. 

\ 

The lugs on the band provide for the locking bolts, which are riveted 
on. These locking bolts are made of brass and nickel plated, so that 


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under no circumstances can they be weakened by rust. To the locking 
bolts are screwed the wing nuts, made in this shape for convenience in 
handling. We desired to have a design so simple that the housewife can 
quickly tighten the cover with her fingers, making the use of a wrench 
unnecessary. 

The cover is made of pure aluminum and hardened. Note the care¬ 
fully machined edge, made to fit snugly, producing a steam-tight joint, 
when properly fastened in position without using rubber or other obnoxious 
packing. Two wooden handles or knobs are fastened to the cover, so that 
it may be handled easily even when hot. 

The Locking Bolts and Wing Nuts are made of rolled and 
hardened brass, nickel-plated and polished, every piece thorough¬ 
ly tested. 


The Pressure Control Valve is automatic in action, 
preventing a too high pressure. Cooking is usually 
done at 15 pounds pressure. See directions page 10. 
The Pressure Control consists of a cap, base, pin, ball 
and spring. The cut-out design herewith shows how 
the parts are put together. The ball resting in the 
socket over the steam vent. The pin resting on the 
ball. The spring slipped over the pin, small end down. 
The cap holding all in place. 

Wash these parts after using to secure not only the 
cleanliness desired by good housekeepers, but also to 
get accurate results with the Cooker. 


Petcock.—Made from solid brass rod. This is designed by 
our Engineers so as to be easily operated, with the vents so 
placed that when the petcock is open the steam is allowed to 
escape horizontally. Nickel-plated and polished. 


Steam Gauge within the nickeled case. There is an 
open face dial whereon both temperature and steam pres¬ 
sure are registered. All figures are plainly marked so that 
the indicator record is easily read. sr 






3 









Aluminum rack with pins. This is a solid cast aluminum rack, and 
designed specially for use in the Cooker. The pins are made of hardened 
steel in two sizes, thus permitting the rack to be used in three positions 
according to the requirements of the housewife. 



Bail 


Aluminum Inset Dishes 



o 


Lifters 


Inset Dishes. These are made of Rolled Aluminum Plate especially 

manufactured for the Cooker and made in four sizes. 


Size 

Diam. 

Height 

Capacity 

Number 

10 qt. 

8% in. 

214 in. 

2 quarts 

310 

12 qt. 

914 in. 

2% in. 

3 quarts 

312 

17 qt. 

11 in. 

316 in. 

4 quarts 

317 

25 qt. 

12 in. 

3H in. 

5 quarts 

325 


Adjustable Bails or handles for 
Inset Dishes. These are made of 
hardened sheet aluminum and of 
exactly the right length for the 
Inset Dishes. The most conveni¬ 
ent way is to place two bails at 
right angles, slipping them over 
the rolled edge of the dish. 

Lifters. Made of polished steel, 
hardened. For convenience in lift¬ 
ing the dishes out of the Cooker, 
the handles are so adjusted as to 
prevent user’s hands being burned. 































































THE COOKER WITH ITS COMPLETE EQUIPMENT, showing the 
Recipe Book, Aluminum Rack, three Dishes, five Bails or Cross Bars and 
pair of Lifters. 


* 



The Entire Meal Ready to 
Serve in 30 Minutes 



The U. S. Cold Pack Method 
of Canning 


THE MOST COMPLETE COOKER EVER MADE FOR STEAMING, 
BOILING, BAKING AND ROASTING. 



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Directions for Using the Cooker 

The Cooker is a simple household utensil easy to use. It has been 
tested in more than sixty thousand homes and found to be of the greatest 
daily service. It can be used for steaming, boiling, baking, roasting and 
frying. Any type of cooking may be done in a Pressure Cooker that 
can be done in any other cooking method except broiling, which is done 
directly over a flame. 

Before attempting to do any cooking with the new utensil, it is well 
to become acquainted with it. Read the description of the various parts on 

pages 3-4. To make a trial of the Cooker proceed as follows: 

Place the Cooker on the stove, putting the Aluminum Rack in place in 
the bottom, pouring in enough water to cover the bottom and up to the 
top of the Rack. As no steam is allowed to escape during the cooking 
period, this small quantity of water is sufficient. Place the cover of the 
Cooker in position, being careful that the broad arrow mark on the edge 
of cover connects with the similar mark on the band around the kettle. 
Fasten the cover in position, screwing the wing nuts on the bolts, tighten¬ 
ing them alternately around the cover so that it may be in place evenly 
all around to form an air tight and steam tight joint. 

Turn up the flame under the Cooker, making sure that the Pressure 
Control Valve is closed. The Petcock is to be closed as soon as steam be¬ 
gins to issue from it, indicating that cold air has been driven out. 

When cooking at a high altitude both Pressure Control Valve and Pet- 
cock must be closed as soon as the Cooker is placed on the heat. This 
will develop steam quickly. When the indicator on the dial begins to 
move upward, open the Petcock to release the cold air within the Cooker, 
then close it as soon as the steam is seen coming out. 

If the cover has been properly fastened, no steam will escape around 
the cover and pressure of 15 pounds should be shown by indicator on the 
dial, within 12 minutes from starting the trial. If hot water has been 
used, hardly more than 5 minutes is required to secure 15 pounds pressure, 
which is the proper cooking pressure for most foods. When 15 pounds 
pressure is shown on the dial, the flame may be reduced to almost a pin 
point to save fuel, or if the Cooker is being used on a coal range or a 
wood stove, it may be pushed back from the intense heat. 

Should the indicator on the dial continue to rise, reduce heat, gas 
flame to a pin point or open the petcock to release and reduce the steam 
pressure, thus maintaining it at the point required in the recipe. 

When the cooking period is completed, there are two ways of reducing 
the pressure before opening the cover, (a) by unscrewing the petcock, thus 
allowing the steam to escape; (b) by condensation, or allowing the cooker 
to cool slowly without opening the betcock. As the steam is released, the 
indicator on the dial will gradually return to zero. As soon as the steam 
Is all out, open the petcock to overcome the vacuum, then the Cooker may 
be opened by unscrewing the wing nuts and the dishes removed. 

When the operator has followed these simple directions, she will be 

familiar with the Cooker and realize how useful it may be for most cooking 
operations, especially as three kinds of food may be cooked in separate 
dishes at the same time without the flavors blending. 

A few simple rules may be brought to your attention: 

When intending to steam any foods, do not keep the Cooker over the 
fire without liquid or food in it. 


6 




Do not loosen the wing nuts to remove the cover until all the steam 
pressure has been released, as shown by the indicator on the dial pointing 
to zero. 

The processing or cooking period begins when the indicator on the 
dial registers the required pressure, keeping it steadily at that point. It is 
important to maintain a uniform pressure during the cooking period, as 
designated in the recipes. 

After the air has been driven out of the Cooker, close the petcock. 
This assists in maintaining uniform temperature and pressure within the 
cooker. 

The Cooker passes through many hands before reaching the user, there¬ 
fore, cleanse it thoroughly with soapsuds and get steam pressure in it be¬ 
fore using it to prepare food. This removes all tendency to produce a 
metallic taste in the food cooked. 

After using the Cooker, clean thoroughly, wiping all the fittings dry. 
Do this before putting it away. Leave the cover off when not in use. 

When using the Cooker over a coal or wood fire, always remove stove 
plate so that cooker may have the full heat until the proper pressure is 
reached. 

The edges of the Cooker and its cover have been carefully machined 
so that when the cover is screwed down it will fit tight enough to main¬ 
tain the steam pressure. Do not strike these edges with metal spoon or 
knife, as this will dent the edge and may prevent the joint from being 
steam tight. 

A few don'ts for the operator: 

Don’t fail in the cleanliness of all utensils. 

Don’t fill dishes or utensils too full. They may be filled within one- 
half inch of the top. 

Don’t let out the steam too rapidly otherwise the liquid contents may 
boil over or be drawn out of the dishes. 

Don’t tighten one wing nut as much as possible before commencing to 
tighten the others. This causes the cover to close unevenly and prevents 
the operator securing a steam tight joint. The best way is to close two 
at a time, starting with the ones opposite to each other. 

Don't unscrew the wing nuts after cooking until the indicator on the 
dial points to zero. 

Don’t allow the pressure to fluctuate, maintain it evenly at the point 
required, usually 15 pounds pressure. 

Don’t put water in cooker when intending to bake or roast. 

Don’t put the Cooker away with the cover closed up tightly. It is 
best to leave the cover off altogether when not in use. 

The Pressure Control Valve must be taken apart and thoroughly cleaned 
after it has been used. 


Roasting in a Pressure Cooker 

Prepare the joints of meat to be roasted in the Cooker in the same 
manner as for roasting in an ordinary steel oven. 

Particular attention is invited to the following directions for using the 

Pressure Cooker as a roaster: 

Put the Pressure Cooker directly over the fire without any water 
in it, but with the cover in place. When the Cooker is quite hot, add 

fat and sear the meat on all sides, so as to seal the juices within. When 
the meat is nicely browned on all sides, add the necessary seasonings. A 

little less seasoning is needed for meats cooked in a Pressure Cooker be¬ 
cause none of the flavors are lost in the roasting. 


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Leave the meat right on the bottom of the Cooker, but do not add any 
water. Place the cover in position, fastening it properly by screwing the 
wing nuts in rotation. Leave petcock open until steam issues from it, then 
close the petcock and allow the pressure to rise to 15 pounds. Hold it at that 
point for the desired length of time, allowing 8 to 10 minutes per pound for 
rare meat or 10 to 15 minutes per pound for the joint of meat to be well done, 
according to the size of the joint. 

When it is desired to roast the meat rare, let the steam off quite slowly 
by opening the petcock only a little in order not to drain the juices out of 
the meat. In the case of well done meats, it is better to let the pressure 
drop slowly without using the petcock. Turn off the heat and allow the 
Cooker to cool down gradually. In this way the Cooker acts as a flreless 
cooker, and the heat may be turned off 10 to 15 minutes before the cook¬ 
ing period is complete. 

As a rule, roasting in a Pressure Cooker takes about one-third the 

time that it does in the ordinary oven method. For instance, if 60 minutes 
are usually allowed to roast a joint of meat in the ordinary steel oven, it 

will take one-third of that time in the Cooker. 

The instructions for frying chops or steaks are the same as for roast¬ 
ing, except that it takes a shorter time, and in these two types of cooking 
no water is used, use some dripping or cooking oil. 


Baking in a Pressure Cooker 

An oven is nothing more than a metal box with fire under it. 

This is what the Pressure Cooker is when it is placed directly over the 
heat with the cover in place and no water is used. 

When baking, the petcock Is always left open and thus strictly speak¬ 
ing, the Cooker is utilized simply as an oven. The cook should test the 
heat on the inside of the Cooker as she would In the ordinary steel oven. 
One precaution to be taken, is that the cover must be just as hot as the 
Cooker itself or the biscuit or cake will not brown on the top. 

When the Cooker is placed over the heat, put in the rack and on the 
latter place the empty aluminum Colander inverted or one Inset Dish with 
cross bars or balls in place. This is intended to raise the food to be baked 
about one-half way up within the Cooker if only one dish of food is to be 
baked. 

In the next dish place the food to be baked. Put the cover in place, 
fastening the screws or not, as you please, but he sure to leave the petcock 
open. This allows a circulation of air all around the food being cooked. 
Do not try to bake more than one dish of food at a time. 

Owing to the difference in the various flours used by housekeepers, it 
is not possible to set forth a schedule of exact periods for baking pies, 
cakes, biscuits or bread, therefore, it must be left to the individual house¬ 
keeper to test the baking in accordance with the particular kind of flour 
she uses. 

Generally speaking, 12 to 15 minutes has been found sufficient for a 
pan of biscuits or pie, 20 minutes for cakes. The article to be baked should 
always be in the position of the second Inset Dish. When the baking pe¬ 
riod is complete, turn off the heat at once and remove the food just as from 
an ordinary steel oven. 

An important point to remember is that the Cooker, being made of 
aluminum, heats very much more quickly than a steel oven; therefore, be 
careful not to let the Cooker stand long over the heat without food in it 

Ten minutes is usually ample time to get the Cooker hot enough for baking. 


S 





Simultaneous Cooking 

In order to secure the benefit of the largest money saving in the use 
of the Cooker, it should be used three times a day. When the housewife 
realizes that she can prepare a whole meal using only one gas burner and 
that one turned very low, she begins to understand the true value of the 

Cooker. 

When preparing Simultaneous Menus or combination meals, place the 
dishes which contain the foods hardest to cook nearest to the bottom of 
the Cooker, to give them the advantage of the greatest heat. It will be evi¬ 
dent that foods cook faster right on the bottom of the Cooker than when 
placed within the Inset Dishes. 

When cooking combination menus of meats, vegetables and dessert, al¬ 
ways put the dessert in the middle dish and not in the top unless it is 
provided with some kind of loose cover. 

All measurements used are level, thus a teaspoonful is not heaping, 
only level full. 

These menus have been prepared in a ten quart Cooker. If larger 
quantities of food are prepared in the larger sizes, the cooking period 
should be increased a little. 


MENU No. 1 To Serve 4 TO COOK 12 MINUTES 

VEGETARIAN DINNER 

Potatoes — Spinach — Cbeam Carbots — Custabd 

First Dish. Peel potatoes and cut lengthwise. Scrape carrots, cut or dice. 
Place together in inset dish on rack in bottom of Cooker. 

Second Dish. Custard. To 3 slightly beaten eggs add 2 cups sweet milk, 
3 tablespoonsful sugar, pinch salt, 1 teaspoonful vanilla. Place in inset 
dish next to potatoes and carrots. 

Third Dish. Wash spinach thoroughly and put in inset dish. Season as 
desired. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook 12 minutes at 15 pounds pressure. 

Serve carrots with cream or drawn butter sauce. 


MENU No. 2 To Serve 5 TO COOK 10 MINUTES 

Potatoes — Creamed Onions — Cooked Fruit 

Fibst Dish. Pare potatoes, if large, cut lengthwise, salt and place in col¬ 
ander or dish on the rack. 

Second Dish. Fresh plums (or other fruit), wash carefully, add one eup 
water to quart of plums and sugar to suit condition of fruit. Place 
this dish above potatoes. 

Third Dish. Prepare onions as for boiling. Cut in sections, season to 
taste. Place in inset dish with half pint of sweet milk. Place dish 
over the others. 

Place warm water in Cooker up to rack. Place the Inset 

Dishes within Cooker. Fasten cover properly in position. 

Cook 10 minutes at 15 pounds pressure. 





MENU No. 3 To Serve 4 TO COOK 12 MINUTES 

Boiled Lake Trout — Potatoes — Stewed Tomatoes — Apple Tapioca 

First Dish. Take a well cleaned fish, not over three pounds for short time 
cooking. After seasoning wrap in fold of cheese-cloth, place in inset 
dish of Cooker. Pared potatoes may be placed in same dish. 

Second Dish. Prepare tapioca by soaking with dried fruit or fresh apples 
* as desired in accordance with individual recipes. 

Third Dish. Prepare tomatoes for stewing, season to taste, add some 
bread crumbs if desired to thicken. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook 12 minutes at 15 pounds pressure. 


MENU No. 4 To Serve 4 TO COOK 15 MINUTES 

Hamburger Steak — Sweet Potatoes au Gratin — Steamed Apples 

To iy 4 pounds lower round (ground) add teaspoonful each salt, chopped 
onion, lemon juice, a pinch of pepper and nutmeg, 2 tablespoonsful of 
dripping or fat. Shape into round cakes and roll in flour. Sear both 
sides on the bottom of Cooker. 

First. Place meat cakes on bottom of Cooker with tomato sauce, add also 
little dripping or cooking oil. Place rack on top. 

Second. Pare apples. Fill centers with sugar and spice, allowing half cup 
sugar and *4 teaspoon of cinnamon or nutmeg to 8 apples. 

Third. Peel and slice sweet potatoes, place them in buttered dish, salt, 
pepper and brown sugar to taste. Pour % cup of hot water over pota¬ 
toes. 

Place no water in Cooker. Having the Inset Dishes in posi¬ 
tion, fasten cover properly. Cook 15 minutes under 15 lbs. 
pressure. 


MENU No. 5 To Serve 4 TO COOK 15 MINUTES 

Pork Tenderloin — Carrots — Potatoes — Custard 

After wiping meat, roll in flour and sear on bottom of 
Cooker on one side. 

First. Place 1 lb. of tenderloin on bottom of Cooker, season with salt and 
pepper and teaspoon of Worcestershire sauce. Add tablespoon of drip¬ 
ping or cooking oil. Put in pared potatoes which have been cut in half. 
Put rack in over meat and potatoes. 

Second. Prepare custard in usual way and place dish on top of rack. 
Third. Scrape carrots, cut in slices, place in inset dish. 

Place no water in the Cooker. Having the Inset Dishes in 
position, fasten cover properly. Cook 15 minutes under 
15 pounds pressure. 


MENU No. 6 To Serve 6 TO COOK 30 MINUTES 

Swiss Steak — Scalloped Potatoes — Brown Betty 

Take 3 lbs. round steak, cut thick, rub in half cupful of flour mixed with 
X A teaspoonful each of salt and pepper. Brown the steak on both sides 
in the bottom of Cooker into which a tablespoonful each of fat and 
Worcestershire sauce has been placed, also *4 teaspoonful mustard and 
salt may be added. 

First Dish. Place steak in inset dish without water. 

Second Dish. Brown Betty. 3 medium sized apples, 1 cup stale bread 
crumbs, *4 cup butter, % cup sugar, V 2 teaspoon cinnamon, juice and 


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_^rind of lemon. Pare, core and slice the apples. Melt the butter and 
pour it with the lemon juice over the crumbs. Mix the cinnamon, 
grated lemon rind and sugar together. Butter an inset dish or Pyrex 
dish. Put in alternate layers of apples and bread crumbs, sprinkling 
the apples with the sugar mixture and making the last layer of bread 
crumbs. Water may be added to pudding if desired. Serve with or 
without sauce. (See Lemon Sauce, page 50). 

Thibd Dish. Peel potatoes and cut in cubes. Pour over thin white sauce 
or dredge each layer with flour and when inset dish is two-thirds full 
add milk. Season to taste. 

Place warm water in Cooker up to rack. Place the Inset 

Dishes within Cooker. Fasten cover properly in position. 

Cook 30 minutes at 15 pounds pressure. 


MENU No. 7 To Serve 5 TO COOK 15 MINUTES 

Macaboni with Cheese — Cabbage — Tapioca Pudding 

First Dish. Take macaroni (which has been previously cooked in National 
Cooker for 10 minutes at 5 pounds pressure), over it pour thin cream 
sauce (to cover), in which has been stirred a beaten egg and one cup 
of grated cheese with seasoning to taste. 

Second Dish. To one quart of milk, add four tablespoonsful of “Minute” 
Tapioca, warm until chance of lumping is past, stirring meanwhile. 
Add yolks of two eggs beaten up with half a cup of sugar. 

Third Dish. Cut the cabbage rather fine and sprinkle with salt. If vin¬ 
egar is desired with cabbage, add a tablespoonful in the dish. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook 15 minutes at 5 pounds steam pressure. 


MENU No. 8 To Serve 6 TO COOK 20 MINUTES 

Chop Suey — Rice —Dried Peaches 

Chop Suey. 1 pound pork (pieces from shoulder), 1 pound veal, 1 large 
onion, 3 tablespoons butter or substitute, 2 cups chopped celery, salt and 
pepper, 2 cups boiling water. Cut meat in small pieces; sear in butter 
or substitute in bottom of cooker; add finely sliced onions, salt and 
pepper, and cook until onions are a light brown. Add boiling water 
and celery. 

First Dish. Place chop suey in inset dish. 

Second Dish. Place dried peaches in inset dish, cover with cold water, 
adding sugar to taste and slice of lemon rind' if desired. 

Third Dish. After soaking a cupful of rice for 30 minutes in a quart of 
water, pour off water, add two teaspoonsful of salt. Place in inset dish 
with three cups water. 

Place warm water in Cooker up to rack. Place the Inset 

Dishes within Cooker. Fasten cover properly in position. 

Cook 20 minutes at 15 pounds pressure. 


MENU No. 9 To Serve 6 TO COOK 20 MINUTES 

Prime of Beef Rare—Browned Potatoes—String Beans— 

Buttered Beets 

First Dish. Sear 4 pounds prime ribs on one end and sides. Place un¬ 
seared end on bottom of Cooker. Season to taste. Add one table¬ 
spoon dripping or cooking oil. Lay potatoes around the meat. Place 
rack on meat. 


L. 




11 







Second Dish. Place inset dish containing string beans which have been 
salted. Slices of bacon may be placed on top of beans for seasoning, if 
desired. 

Third Dish. Place the washed beets in inset dish with Y 2 cup of water. 
Leave tail and one inch of top on beets to prevent bleeding. After 
cooking is completed, plunge beets into cold water for a minute, then 
peel, chop and season with salt, pepper and butter. 

Use no water in Cooker. Having inset dishes in position, 
fasten cover properly. Cook 20 minutes at 15 pounds pres¬ 
sure. 


MENU No. 10 To Serve 4 TO COOK 20 MINUTES 

Calf’s Liver with Salt Pork — Rutabagas — Stewed Prunes with 

Oranges 

First Dish. Take % pound salt pork and 1 medium sized onion and put 
them through a meat grinder. Have one pound of calf’s liver cut in 
slices thicker than for frying; arrange liver in Inset dish with mixed 
pork and onions, spread on slices; add pepper and minced parsley and 
some poultry seasoning, If desired. 

Second Dish. After thoroughly washing and soaking prunes for several 
hours before cooking, place them in an inset dish, adding sugar and 
orange juice (one cup to each pound of prunes). Some fresh pulp of 
orange may be added after cooking. 

Third Dish. Cut rutabagas in medium sized pieces. Add salt as desired. 
Place warm water in Cooker up to rack. Place the Inset 
dishes within Cooker. Fasten cover properly in position. 

Cook 20 minutes at 10 pounds pressure. 


MENU No. 11 To Serve 6 TO COOK 20 MINUTES 

Lamb Stew — Potatoes — Whole Onions with Butter 

First Dish. 'Lay rather large, whole potatoes in their jackets on the rack 
on bottom of the Cooker. 

Second Dish. Cut two pounds of mutton or lamb into pieces about 2 Inches 
square, stir and brown in hot drippings, add two onions cut in pieces, 
one carrot diced, a sprig of parsley, bit of bay-leaf, cloves and pepper¬ 
corns fastened together, 1 cup tomato pulp, salt and pepper and 1 cun 
of green peas if desired. 

Third Dish. Salt onions to taste and place in perforated dish over the stew. 
Place warm water in Cooker up to the rack. Having the 
dishes in position, fasten cover properly. Cook 20 minutes 
at 15 pounds pressure. 

Release pressure slowly, allowing Cooker to stand over the 
flame for about 3 minutes so that the heat in the bottom 
of the Cooker will dry the potatoes and give them a baked 
flavor. Add butter to hot onions and serve. 


MENU No. 12 To Serve 6 TO COOK 35 MINUTES 

Prime Ribs of Beef Rare — Mashed Potatoes — Cabbage with Butter 
First Dish. Take 5 lbs. of Prime Ribs of Beef and sear all but one end. 
Lay unseared end on bottom of Cooker. Season to taste, but do not 
add salt. Add one tablespoon dripping or cooking oil. Cook 20 min¬ 
utes at 15 lbs. pressure. Release steam slowly through the petcock 
Remove the cover and salt the meat. 

Second Dish. Place rack on top of the roast and place on the rack dish of 
potatoes, which have been peeled and salted. 

Third Dish. Cut cabbage in quarters and salt it when placing In dish. 

When placing potatoes, place also the cabbage in the Cooker. Cook the 


12 







entire meal for 12 to 15 minutes. If large potatoes have been used, 15 
minutes will be needed. 

When ready to serve, add butter to cabbage while hot. Mash the pota¬ 
toes in their own juice. 


MENU No. 13 To Serve 5 TO COOK 45 MINUTES 

Steamed Ham — Shell Beans — Potato and Carrot Pudding 

First Dish. Soak one cottage ham for several hours in cold water. These 
cottage hams are less expensive and no waste. They usually weigh 
about two pounds, but need soaking as they contain more salt than the 
more expensive hams. Make a paste of y 2 cup bread crumbs, 2 table¬ 
spoons vinegar, % teaspoon mustard, 2 tablespoons brown sugar. Rub 
this paste over the ham and place in inset dish without water. 

Second Dish. Potato and Carrot Pudding. 2 tablespoons fat, *4 cup grated 
raw carrot, y 2 cup grated raw potato, *4 cup brown sugar, % cup 
seeded raisins, *4 cup nut-meats, 1 egg, l x fa teaspoon baking powder, 
*4 teaspoon cinnamon, teaspoon cloves, % ffeaspoon nutmeg, *4 tea¬ 
spoon salt, % cup flour. Cream the butter, add sugar, beat, add eggs 
and beat. Add vegetables. Mix and sift baking powder and spices 
with flour and beat; then add fruit dredged with small part of the 
• flour. 

Place water in Cooker. Cook 15 minutes with petcock open, 
then close petcock and cook 30 minutes. Serve with pud¬ 
ding sauce. 

Third Dish. Shell Beans. Put 2 cups of beans in an inset dish with % 
cup boiling water. When done, season with butter, salt and pepper. 
Open Cooker in order to cook beans 30 minutes so that entire menu 
can be finished at the same time. 


MENU No. 14 To Serve 5 TO COOK 45 MINUTES 

Beef Stew with Dumplings — Molded Spaghetti — Old Fashioned 

Rice Pudding 

First Dish. Beef Stew—Dumplings. 2 lbs. beef rump, 2 taolespoons drip¬ 
pings to sear meat, % to 1 cup boiling water, y 2 small onion, chopped, 
1 cup cubed carrots, 2 tablespoons vinegar, 6 cloves, 1 cup diced pota¬ 
toes, salt and pepper. Prepare vegetables. Cut the meat in small pieces 
for serving. Sear in drippings on the bottom of the Cooker. Add wa¬ 
ter, vegetables and seasoning. After beef has cooked 20 minutes, open 
Cooker and drop dumpling mixture made of a soft biscuit dough, by 
spoonfuls on top of stew. 

Replace cover and steam for 10 minutes with petcock open. 

Close the petcock and cook for 15 minutes. 

Second Dish. Old Fashioned Rice Pudding. % cup washed rice, % tea¬ 
spoon salt, y 2 cup sugar, % cup raisins, 3 cups hot milk. 

" Mix all together and place in inset dish. 

Third Dish. Break spaghetti into one inch pieces. Parboil five minutes in 
inset dish. Drain. Pour into custard cups or molds. Pack closely. 
Fill cups *4 full of hot water. 

Note: —When Cooker is opened to put in the dumplings, put In the rice 
pudding and spaghetti also and cook for 25 minutes at 15 pounds 
pressure. 


13 






V 


f 


Pressure Cooker MENUS 

Prepared at 

MISS FARMER’S SCHOOL OF COOKERY 
February 2nd, 1921 
PRESSURE COOKER DINNERS 

MEMO: Miss Farmer’s School of Cookery In Boston is well known 
all over the United States. Many experiments have been carefully worked 

out and Pressure Cookers have received a generous endorsement for their 
excellent service at this well known institution. 

MENU No. 15 To Serve 5 TO COOK 30 MINUTES 

Shin of Beef Stew with Vegetables — Lettuce with Russian Dressing — 

Steamed Rice and Raisins 

First Dish. Wipe the thick part of a shin of beef, cut in inch and a half 
cubes, put in Cooker with 2 tablespoons fat cut in small pieces and 
cook until well browned. 1 quart boiling water, y 2 cup carrots cut in y 2 
inch cubes and y 2 cup turnip cut in y 2 inch cubes, 1 onion, sliced, 2 
teaspoons salt. AdcL water to the bones, then cook them in another 
dish and save this stock for another meal. 

■ Second Dish. Place % cup washed rice, y 2 cup raisins, 1 teaspoon salt, 
% cup sugar and 1 quart hot milk in inset dish. 

Place warm water in Cooker up to the rack. Having the 
dishes in position, fasten cover properly. Cook 30 minutes 
at 15 pounds pressure. 

Serve rice with milk or cream and sugar. 


MENU No. 16 To Serve 4 TO COOK 30 MINUTES 

Stuffed Ham Roll — Lima Beans with Tomato Sauce — Baking Powder 
Biscuits — Stewed Prunes with Cream 
Wipe one slice of ham cut % inch thick. Cover with stuffing made of one 
cup dry bread crumbs mixed with y 2 teaspoon salt, few grains pepper, 
% teaspoon mustard, 1 egg slightly beaten and milk to moisten. Roll 
up the slice of ham and tie with a strong string. Put in Cooker, sur¬ 
round with 1 cup lima beans which have been soaked for several hours. 
Pour over 2 cups tomato sauce, cover and cook for 30 minutes at 15 
pounds pressure. 

Remove ham to platter and surround with beans and sauce. 

If prunes are to be cooked at the same time, put in after meat has been 
cooking for 20 minutes and then cook 10 minutes at 15 pounds pressure. 


MENU No. 17 To Serve 5 TO COOK 50 MINUTES 

Braised Ribs of Beef — Mashed Potatoes — Celery — Peach Tapioca 

Pudding 

Wipe 3 lbs. ribs of beef, cut from the prime rib roast. Sprinkle with salt 
and pepper and rub with the cut side out. Melt 2 tablespoons fat in 
Cooker. When hot, put in beef and turn frequently until brown on all 
sides. Add 1 cup hot water, % onion sliced, y 2 cup celery, cut in pieces, 
y 2 cup canned tomato, y 2 pepper cut in strips, y 2 teaspoon salt, % 
teaspoon peppercorns. Cover and cook 50 minutes at 15 pounds pres¬ 
sure. 

Wash 1 cup dried peaches. Cover with 1 y 2 cups cold water, add % cup 
tapioca and soak one hour. Add y 2 cup sugar, 1 teaspoon lemon juice, 
% teaspoon salt. Open Cooker and cook 10 minutes at 15 pounds pres¬ 
sure. 

MENU No. 18 To Serve 5 TO COOK 20 MINUTES 

Ham Slices — Glazed Sweet Potatoes — Lemon Pudding 

First Dish. 2 slices ham, iy 2 inches thick. Sear ham quickly in bottom 
of Cooker, then place one slice above the other in inset dish. 


14 






Second Dish. 6 small slices stale bread, lemon mixture, % cup milk, S 
tablespoons sugar, 2 eggs, grated rind of one lemon, y 8 teaspoon salt. 
Spread bread with lemon mixture and arrange in buttered inset dish. 
Beat eggs slightly, add sugar, salt and milk; strain, add lemon rind, 
and pour mixture over bread. Cover with cloth and place in inset dish. 

Lemon Mixture: Cook three tablespoons lemon juice, grated rind one lem¬ 
on and one-fourth cup butter two minutes. Add one cup sugar and 
three eggs slightly beaten. Cook until mixture thickens. Cool before 
spreading. 

Third Dish. Wash and pare five large sweet potatoes and cut in halves 
lengthwise. Roll in brown sugar. Brown quickly in a little bacon 
drippings on the bottom of Cooker, then place in inset dish and cook 
all dishes at the same time. 


MENTJ No. 19 To Serve 5 TO COOK 15 MINUTES 

Fried Perch with Eog Sauce — Creamed Potatoes — Stuffed Fig 

Pudding 

First Dish. Roll six cleaned perch in salted flour and brown quickly on 
bottom of Cooker with hot lard. Remove to an inset dish and place on 
the rack. * 

Egg Sauce for Fish: % cup butter, 3 tablespoons flour, 11£ cups hot water, 
2 egg yolks, % teaspoon salt, y 8 teaspoon pepper, 1 teaspoon lemon 
juice. Melt one-half the butter, add flour with seasonings and pour on 
hot water gradually. Boil five minutes, add egg yolks, then remaining 
butter cut in small pieces. 

Second Dish. Fill 10 or 12 pressed figs with the’ following mixture: % 
cup bread crumbs, % cup chopped nuts, 2 tablespoons brown sugar, 1 

egg. 

Place in second dish. Serve with hard sauce or whipped 
cream. 

Third Dish. Place 8 medium sized potatoes in top inset dish. Cover with 
a layer of raw sliced onion. 

When ready, serve with cheese sauce. 


MENU No. 20 To Serve 4 TO COOK 10 MINUTES 

Braised Pork Chops — Browned Potatoes — Carrots — Apple Sauce 

First Dish. 4 thick pork chops. Roll in flour, season highly with salt and 
pepper. Have Cooker sizzling hot, add two tablespoons of fat, quickly 
brown chops on one side; turn. 

Place potatoes directly on bottom of Cooker with meat. 

Second Dish. Place sliced carrots in inset dish, season with salt and pep¬ 
per, dot with butter. 

Third Dish. Make syrup of % cup of sugar and 1 cup of boiling water, 
when boiling, add apples which have been pared and quartered. 

Place all dishes in Cooker, close properly, cook 12 minutes 
at 15 pounds pressure if beets are used, otherwise, 10 min¬ 
utes is sufficient. 


MENU No. 21 To Serve 4 TO COOK 15 MINUTES 

Baked Sliced Ham — Braised Sweet Potatoes — Stuffed Tomatoes — 

Brown Betty 

First Dish. After trimming the rind from a thick slice of ham, sear it 
well in hot fat. On the ham, place very thick slices of sweet potatoes 
that have been pared. Turn them once while ham is browning. 

Second Dish. Brown Betty. 3 medium sized apples, 1 cup stale bread 
crumbs, % cup butter, 14 cup sugar, y> teaspoon cinnamon, juice 
and rind of lemon. Pare, core and slice the apples. Melt the butter 
and pour It with the lemon juice over the crumbs. Mix the cinnamon. 


15 







grated lemon rind and sugar together. Butter an inset dish or Pyrex 
dish. Put in alternate layers of apples and bread crumbs, sprinkling 
the apples with the sugar mixture and making the last layer of bread 
crumbs. Water may be added to pudding if desired. Serve with or 
without sauce. (See Lemon Sauce, page 47.) 

Third Dish. Place three small stuffed tomatoes. Cut off the top of the 
tomatoes and fill with the following filling: 1 cup of cooked rice, the 
chopped tomato removed from the tomato cups, a medium sized onion, 
grated, 1 teaspoon salt, paprika, and 1 tablespoon sugar. Do not add 
any water to filling not in pan. 

Have everything ready to put into Cooker just as soon as the ham and 
potatoes are browned on one side. Put no water in the Cooker. Cook 
for 15 minutes at 15 pounds pressure. 


MENU No. 22 To Serve 5 TO COOK 25 MINUTES 

Veal Birds — Carrots with Brown Sauce — Peach Delight 

First Dish. 1% lhs. veal round steak cut as thinly as possible. Cut the 
veal in five pieces about 3 inches wide and 4 inches long. Spread a 
layer of poultry dressing over each piece of meat. Roll and fasten with 
toothpicks. Sprinkle with salt and pepper, roll in flour and brown in 
salt pork drippings on bottom of Cooker. Add no water. 

Poultry Dressing: IYz cups bread crumbs, IYz tablespoons butter, Yz tea¬ 
spoon poultry seasoning, 1 teaspoon chopped onion, Yz teaspoon chopped 
parsley. Moisten with water, season with salt and pepper. 

Second Dish. Peach Delight. 1% cups flour, Yz cup sugar, 2 teaspoons 
baking powder, Yz teaspoon salt, 1 egg, beaten light, 2 tablespoons melt¬ 
ed butter, Yz cup milk, % cup sliced peaches. Mix as for butter cake. 
Pour in buttered jelly molds or custard cups. Serve with Cream Sauce 
(See page 42). 

Third Dish. Scrape and slice the carrots, put in inset dish and put over 
them a little salt and about Y, cup of water. To make the brown 
sauce, brown the butter and flour together before adding the milk. 
When carrots are done, mix them with the brown sauce. 

Having the Inset Dishes in position, fasten cover properly. 

Cook 25 minutes under 15 pounds pressure. 


MENU No. 23 To Serve 5 TO COOK 15 MINUTES 

Pork Steak — Apple Sauce — Corn Custard — Potatoes O’Brien 

First Dish. Brown the steak, season with salt, pepper and sage. 

Put in inset dish without any water. 

Second Dish. Potatoes O’Brien. 2 cups cooked potatoes, diced, Yz cooked 
green pepper or pimento, chopped. Put potatoes in a buttered inset 
dish. Make a white sauce of the following and pour over the potatoes. 
Sprinkle buttered crumbs on top. 

White Sauce: 1 tablespoon butter, 1 tablespoon flour, Yz cup milk, Y± cup 
American cheese, salt and pepper. 

Apple Sauce: Take three or four apples, pare, cut in eighths, remove 
core, put in dish, cover with sugar and place dish in any one of the 
three inset dishes where there is room for it. 

Third Dish. Corn Custard. 2 cups corn, Yz cud cracker or bread crumbs, 

1 Yz cups milk, 2 eggs, 3 tablespoons butter, 2 teaspoons corn-starch, 

2 teaspoons sugar, salt and pepper. Mix all together and pour in but¬ 
tered inset dish. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook 15 minutes at 10 pounds pressure. 


16 






MENU No. 24 To Serve 5 TO COOK 40 MINUTES 

Beef Rump Roast — Beets — Apple Tapioca — Graham Date and 

Nut Bread 

First Dish. Rump Roast. Dredge the meat with flour, season with salt 
and pepper. Brown in salt pork drippings on bottom of Cooker, add 
a little chopped onion and parsley. 

Second Dish. Apple Tapioca. 6 tablespoons Pearl tapioca, 1 % cups cold 
water, % cup boiling water, 5 sour apples, % cup sugar, pinch of salt. 
Soak the tapioca in cold water an hour or more, drain and add boiling 
water and salt. Core and pare the apples, put in a buttered inset dish, 
cover with the sugar, then with tapioca. Serve with sugar and cream. 

Third Dish. Boiled Beets. Leave the roots and two or three inches of 
the stem on the beets, wash, put in inset dish, sprinkle with salt and 
pour over about % cup of water. As soon as taken out of the Cooker, 
dip in cold water to remove skins. Season with salt, pepper and butter. 

Note: —If a large Cooker is used, the tapioca can be put in a small pudding 
dish and the Graham Date and Nut Loaf may be put in small pans 
and placed in the same inset dish. 

Graham Date and Nut Bread: iy 2 cups Graham flour, y 2 cup brown sugar, 
% teaspoon soda, 1 tablespoon fat, % cup dates, chopped, y 2 cup sour 
milk, y 2 cup white flour, 1 y 2 teaspoon baking powder, y 2 teaspoon salt, 
cup nut-meats, y 2 cup sweet milk, 1 egg yolk. This is very good 
eaten cold for another meal. 

. Place the Tnset Dishes within Cooker. Fasten cover prop¬ 

erly in position. Cook 40 minutes at 15 pounds pressure. 

MENU No. 25 v To Serve 5 TO COOK 40 MINUTES 

Chicken Fricassee — Potatoes — Fried Parsnips — Date Pudding 

First Dish. Chicken Fricassee—Potatoes. Cut up a 5 lb. dressed fowl. 
Season and dredge with flour, brown in drippings. Put in inset dish. 

Second Dish. Date Pudding. Chop very fine 1 lb. of dates and y 2 cup 
beef suet, mix with % cup grated bread crumbs and % cup sugar, 1 
egg, % cup milk and 2 heaping tablespoons of flour in which three tea¬ 
spoons baking powder have been sifted. Beat thoroughly and steam 40 
minutes in greased inset dish, having petcock open for first 15 minutes. 

Third Dish. Fried Parsnips. Scrape parsnips, open the Cooker and let 
steam for the last 10 minutes. Slice and brown in a small amount of 
drippings after removing from the Cooker. 

After chicken and pudding have been in Cooker for 30 minutes, open to place 
potatoes within, close and finish cooking for 10 minutes at 15 pounds 
pressure. 


MENU No. 26 To Serve 5 TO COOK 20 MINUTES 

Fried Chicken and Gravy — Glazed Sweet Potatoes — Creamed 

Onions — Apple Tapioca 

First Dish. Cut up chicken in serving portions, brown in fat on bottom 
of Cooker, season with salt, pepper and sliced onion. 

Second Dish. Place sweet potatoes cut in three slices lengthways and in a 
separate Pyrex dish, may be placed small white onions. 

Third Dish. Have the tapioca pudding made like apple tapioca recipe on 
page 37. 

While the food is cooking, make a creamed sauce for the onions and the 
caramel for the sweet potatoes by browning y 2 cup of sugar in pan 
over the fire. When sufficiently brown, add 3 tablespoons of butter and 
y 2 cup of water. 

As soon as the sweet potatoes are removed from the Cooker, put them into 
the syrup and cook it down, which takes about two minutes. 

Place no water in Cooker. Place the Inset Dishes within 
Cooker. Fasten cover properly in position. Cook 20 min¬ 
utes at 15 pounds pressure. 


17 






MENU No. 27 To Serve 4 to 6 TO COOK 30 MINUTES 

Ham Shanks — Cabbage — Hominy au Gratin — Chocolate Bbead 

Pudding 

First Dish. Ham Shanks—Cabbage. Place two medium sized bam shanks 
in inset dish. Cook 20 minutes. Release pressure, uncover, place cab¬ 
bage cut in quarters or shredded, with ham. 

Second Dish. Chocolate Bread Pudding. Soak one cup bread crumbs in 
two cups scalded milk 30 minutes. Melt two square bitter chocolate and 
mix with % cup sugar and enough milk taken from bread to make 
of consistency to pour; add seasoning and one egg slightly beaten. 
Combine with first mixture. Pour into greased inset dish. 

Third Dish. Hominy au Gratin. Drain one can hominy and mix with one 
cup grated cheese, y 2 cup thin cream sauce well seasoned. Pour into 
inset dish. Cover with toasted buttered crumbs. Cook 10 minutes at 
15 pounds pressure. 


MENU No. 28 To Serve 5 TO COOK 1% HOURS 

Halibut Steak — Scalloped Corn •— Buttered Potato Balls — Steamed 

Cherry Pudding 

First Dish. Halibut Steak. Cut halibut in individual servings, roll in 
flour, brown lightly in a little lard, place in inset dish, season. Set 
dish on rack in Cooker for the last 15 minutes cooking of pudding. 

Second Dish. Steamed Cherry Pudding. y 2 cup butter, 1 cup sugar, 3 
eggs, 3 y 2 cups flour, 1*4 tablespoon baking powder, V 2 cup milk, iy 2 cup 
cherries (stoned and drained). Mix in order given. Pour into greased 
cups or small molds and steam one hour with petcock open, then cook 
15 minutes at 15 pounds pressure, placing other dishes in at the same 
time. Serve with fruit or hard sauce. 

Third Dish. Scalloped Corn—Buttered Potato Balls. Pare potatoes and 
cut into balls, put into inset dish. Pour over them one can of corn. 
Dot with butter and season. Cook in separate or divided dishes if de¬ 
sired. Cook only 15 minutes at 15 pounds pressure. 


MENU No. 29 To Serve 5 TO COOK 15 MINUTES 

Pork Chops — Potatoes au Gratin — Corn-on-Cob — Caramel Custard 

First Dish. Pork Chops—Potatoes au Gratin. Arrange alternate layers of 
thinly sliced potatoes, grated cheese and white sauce in greased inset 
dish. Season each layer. Brown pork chops slightly in fat on bottom 
of hot Cooker and lay on top of potatoes. 

Second Dish. Caramel Custard. 3% cups scalded milk, 4 eggs, y 2 tea¬ 
spoon salt, 1 teaspoon vanilla, y 2 cup caramelized sugar. Add caramel- 
• ized sugar to milk and heat until dissolved. As soon as sugar is melt¬ 
ed in milk, add mixture gradually to egg slightly beaten; add salt and 
flavoring. Cook in buttered inset dish. Chill and serve with Caramel 
Sauce. 

Third Dish. Corn-on-Cob. Husk corn, place in inset dish. When cooked, 
serve at once or cut off from cob, season, and add a little hot milk. 

Put 2 cups of water in Cooker. Place the Inset Dishes 
within Cooker. Fasten cover properly in position. Cook 
15 minutes at 15 pounds pressure. 


MENU No. 30 To Serve 5 TO COOK 15 MINUTES 

Salmon Loaf — Carrots and Peas — Fig Tapioca Pudding 
First Dish. Salmon Loaf. 1 large can salmon, y 2 teaspoon salt, pinch of 
pepper, 2 tablespoons cream, 3 crackers, 4 hard-boiled eggs. Mix salmon, 
seasonings, cream and cracker crumbs. Place a layer in a greased 


18 







inset dish. Place egg in center length-wise, cover with remaining salmon 
mixture. Brown in oven after removing from Cooker, if desired. 

Second Dish. Fig Tapioca Pudding. % cup Pearl tapioca, % cup dried 
figs, 2 cups cold water, Yz cup sugar, few grains salt. Soak tapioca and 
fruit 1 hour or longer in cold water. Add sugar and salt. Any dried 
or fresh fruit may he used in place of figs. Serve with a lemon cus¬ 
tard sauce. 

Third Dish. Carrots and Peas. Scrape the carrots and slice; add shelled 
peas and *4 cup boiling water. When done, add white sauce. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook 15 minutes at 15 pounds pressure. 


MENU No. 31 To Serve 5 'TO COOK 25 MINUTES 

Braised Flank Steak with Potatoes and Tomatoes — Spinach — 

La Fayette Pudding 

First Dish. Braised Flank Steak with Potatoes and Tomatoes. 2 lbs. flank 
steak, 1 large onion, sliced, 2 cups strained tomatoes, 4 medium sized 
potatoes. Score steak, dredge with flour and brown on the bottom of 
the hot Cooker. Season, place in inset dish, cover with a thick layer 
of thinly sliced raw potatoes, then a layer of onions. Over the whole, 
pour the tomatoes. Cook 10 minutes, then open Cooker and place with¬ 
in the other dishes. 

Second Dish. La Fayette Pudding. 1 cup rolled cracker crumbs, V 2 cup 
molasses, 1 cup raisins, iy 2 cups boiling water, 1 teaspoon vanilla, % 
teaspoon salt. Pour water over the crumbs, let stand five minutes, 
press out any excess of water. Add remaining Ingredients, mix well, 
spread in a buttered inset dish. Serve with hard sauce. 

Third Dish. Spinach. Wash the spinach, place in inset dish, season with 
salt. When cooked, serve with vinegar or drawn butter sauce. Cook 15 
minutes at 15 pounds pressure. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes in position, fasten cover properly. Cook as specified 
at 15 pounds pressure. 


MENU No. 32 To Serve 5 TO COOK 40 MINUTES 

Stuffed Veal Steak — Shell Beans — Suet Pudding 

First Dish. Stuffed Veal Steak. 1 % lbs. sliced veal steak, Yz teaspoon 
salt, 1 cup dry bread crumbs, Ys teaspoon pepper, 1 egg, slightly beaten, 
milk to moisten crumbs. Wipe the slice of veal steak and spread with 
a dressing made of the remaining ingredients. Roll up and tie with 
a string or fasten with skewers. Roll In flour and delicately brown In 
drippings on bottom of Cooker. 

Second Dish. Suet Pudding. % cup finely chopped suet, % cup molasses, 
% cup milk, % cup flour, 1 teaspoon salt, Y± teaspoon each ginger, 
cloves, nutmeg, 1 teaspoon cinnamon, 1 teaspoon soda. Mix and sift 
the dry ingredients. Mix molasses and milk and add to first mixture. 
Turn into a greased inset dish. Lay a cloth over the top and steam 
without pressure for 10 minutes. Cook 30 minutes. Serve with Sterling 
Sauce (See page 47). 

Third Dish. Shell Beans. Wash one pint of beans, put in inset dish with 
y 2 cup boiling water. Season with butter, salt and pepper before 
serving. 

Note: Place all the dishes within the Cooker at the same time. 

Place warm water in Cooker up to the rack. Having the 
dishes in position, fasten cover properly. Cook 10 minutes 
without pressure and 30 minutes at 15 pounds pressure. 


19 






MENU No. 33 To Serve 5 TO COOK 40 MINUTES 

Roast Pork — Southern Rice — Ginger Pudding 

First Dish. Roast Pork. Sear on the bottom of the hot Cooker a 4 lb. 
boned, rolled loin roast of pork. Then place in inset dish. After cook¬ 
ing 20 minutes, open Cooker, placing dish of rice above pudding. 

Second Dish. Ginger Pudding. % cup butter, y 2 cup sugar, 1 egg, 2^4 
cups flour, 3 y 2 teaspoons baking powder, *4 teaspoon salt, 2 teaspoons 
ginger, 1 cup milk. Cream butter with sugar. Add egg well beaten, 
then milk and sifted dry ingredients. Pour into greased inset dish. 
Cover with cloth. Cook 20 minutes with petcock open, then for 20 min¬ 
utes with petcock closed at 15 pounds pressure. Serve with whipped 
cream. 

Third Dish. Southern Rice. Add cup of washed rice to 2 cups boiling 
water. When cooked for 20 minutes, drain, rinse with boiling water, 
put into a baking dish and brown in oven for a few minutes. 


MENU No. 34 To Serve 5 TO COOK 50 MINUTES 

* Stuffed Beef Heart — Creamed Turnips — Blueberry Pudding 

First Dish. Stuffed Beef Heart. Remove veins and fibers from heart, 
scald with boiling water. Place on rack in Cooker, salt and cover with 
boiling water. Cook for 50 minutes. Open Cooker and remove meat to 
baking pan, stuff with bread dressing and sew up side. Bake in oven 
about 20 minutes. 

Second Dish. Blueberry Pudding. 2 cups flour, 4 teaspoons baking pow¬ 
der, V 2 teaspoon salt, 2 tablespoons butter, y 2 cup milk, % cup blue¬ 
berries, V 2 cup sugar. Work butter into sifted dry ingredients omitting 
sugar. Mix milk in gradually with knife. Roll out in a sheet y 2 inch 
thick, sprinkle with berries and sugar. Carefully roll to resemble jelly 
roll. Place in greased inset dish and after the beef heart has cooked 20 
minutes, put in dish of pudding and steam 15 minutes with the petcock 
open, then close the petcock and cook for 15 minutes at 15 pounds pres¬ 
sure. Cover carefully with a thick towel. Serve with cream or hard sauce. 

Third Dish. Creamed Turnips. Clean and pare turnips, place in inset 
dish during the last fifteen minutes cooking of the beef heart. Serve 
with a butter cream sauce. 


MENU No. 35 To Serve 6 TO COOK 35 MINUTES 

Roast Fowi^— Browned Potatoes — Tapioca Fig Pudding — Carrots and 

Green Beans Together 

Take a fowl weighing 4 or 5 lbs. and prepare as for roasting. Have Cooker 
hot and sear the back of the bird on the bottom of Cooker, using a 
little chicken fat or butter. Then sear one side. Turn on breast and 
allow it to sear two minutes. Add seasoning except salt and about 
three tablespoons of hot water. Cook for 20 minutes at 15 pounds 
pressure. 

Open Cooker, turn chicken on other wing side, laying potatoes in gravy 
around the bird. Add salt to meat and potatoes, placing the rack over 
them. On top of the rack, place Inset Dish with tapioca fig pudding. 

Above the tapioca, place the dish containing carrots and green beans, pre¬ 
pared as directed for vegetables. Close the Cooker properly and cook 
for 15 minutes at 15 pounds pressure. 

When cooking time is completed, open petcock and release pressure slowly. 
Serve while hot. 

Note: —For an 8 to 12 lb. fowl, add 15 minutes to first cooking period; 
the second period remains unchanged. This dinner may be carried in 
the Cooker in an auto three hours and will be hot provided the steam 
has not been released in any way, thus maintaining a vacuum. 


20 










MENU No. 36 To Serve 5 TO COOK 25 MINUTES 

Lake Tbout Fillets — Cbeamed Caulifloweb — Maitre d’Hotel Potatoes 

First Dish. Select a fresh lake trout or any other firm fleshed fish weigh¬ 
ing 2 or 2 y 2 lbs. Remove the skin, cut in 5 steaks. Roll in seasoned 
flour, brown in salt pork drippings on bottom of Cooker. Season well 
with salt and pepper and bits of butter. Cook for 15 minutes. Re¬ 
lease pressure and remove cover. 

Second Dish. Wash, pare and shape potatoes in balls, using a French 
vegetable cutter or cut potatoes in y 2 inch cubes. There should be 2% 
or 3 cupsful. Soak 15 minutes in cold water and place in inset dish 
with y, cup boiling water. 

Third Dish. Select a cauliflower weighing about 1 lb. Soak for about y 2 
hour in salt water tablespoon salt to 1 cup water). Separate the 
sections, sprinkle with salt and place in inset dish with about *4 cup 
water. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 10 minutes at 15 pounds pressure. 

Serve potatoes with Maitre d’Hotcl Butter (See page 46). 

Serve fish with white egg sauce (see page Ifi) and garnish with parsley. 
Serve cauliflower with white egg sauce. 


MENU No. 37 To Serve 5 TO COOK 45 MINUTES 

Beef Pot Roast — Steamed Apple Pudding — Scalloped Tomatoes 

First Dish. Dredge roast with seasoned flour, brown in drippings on bot¬ 
tom of Cooker, add pieces of onion, if desired. 

Second Dish. 2 cups flour, 4 teaspoons baking powder, *4 teaspoon salt, 
4 tablespoons butter, % cup milk, 4 apples cut in eighths. Mix the 
dough as for baking powder biscuits. Roll out dough, sprinkle apples 
on dough, sprinkle with sugar and cinnamon, roll dough and apples 
up like a cinnamon roll, slice the roll in five slices. 

Place in Inset Dish. Steam for 10 minutes with petcock 
open. 

Third Dish. Put sliced tomatoes in layers in an inset dish, seasoning with 
salt, pepper and dots of butter, and onion juice, if desired, alternating 
with crumbs. Have the top layer of crumbs and butter. Grated cheese 
may be added, also a little green pepper, if desired, or parsley. 

Cook meat and pudding 25 minutes at 15 pounds pressure. 

Release pressure, remove cover add tomatoes and cook for 
10 minutes longer. 

Serve pudding with vanilla sauce (see page Jft)- 


MENU No. 38 To Serve 5 TO COOK 30 MINUTES 

Turban of Fish — Succotash^ — Prune Bread Pudding 
First Dish. Turban of Fish. 2 cups cold flaked fish, % cup milk, 1 slice 
onion, sprig of parsley, 3 tablespoons butter, 3 tablespoons flour, yolks of 
2 eggs, y 2 cup buttered cracker crumbs, lemon juice, salt and pepper. 
Scald the milk with onion and parsley, remove the seasonings. Melt 
butter, add flour, salt and pepper, and the milk gradually, then add 
eggs slightly beaten Put a layer of fish in buttered inset dish, sprinkle 
with salt and pepper and add a few drops of lemon juice. Cover with 
sauce, then layer of fish and sauce are used. Cover with buttered 
crumbs. 

Second Dish. Prune Bread Pudding. 1 cup bread crumbs, 2 cups scalded 
milk, % cup sugar, 1 cup cooked prunes, 1 egg, nutmeg, salt, 2 table¬ 
spoons butter. Remove stones from prunes, add sugar and nutmeg. 
Put a layer of crumbs in buttered inset dish, add half the prunes, 
then a layer of crumhs and prunes alternately. Beat the egg, add 
milk and salt to it and pour over the crumbs and prunes. Melt butter 
and pour over the top. 


21 






Third Dish. Succotash. iy 2 cups corn scraped from the cob (uncooked), 
% cup cooked shell or lima beans. 

Place warm water in Cooker up to rack. Place the Inset 
Dishes within Cooker. Fasten cover properly in position. 

Cook for 30 minutes at 15 pounds pressure. 

Add hot milk, salt, pepper and butter to succotash. 

Serve the prune bread pudding with lemon sauce (see page 47). 


MENU No. 39 To Serve 5 TO COOK 15 MINUTES 

Cannelon of Beef — Cabbage au Gratin — Scalloped Potatoes with 

Cheese 

First Dish. Cannelon of Beef. 2 cups cooked chopped beef, 1 teaspoon 
finely chopped parsley, 1 egg, y 2 teaspoon onion juice or finely chopped 
onion, 1 teaspoon lemon juice, 2 tablespoons melted butter, salt and 
pepper, few gratings nutmeg and lemon rind. Mix all together and 
mold in an inset dish. 

Second Dish. Cabbage au Gratin. 2 cups cooked cabbage, coarsely chop¬ 
ped, 1 cup white sauce (see page 46), y ± cup buttered crumbs, 2 table¬ 
spoons grated cheese, paprika. Put half the cabbage in a buttered in¬ 
set dish, sprinkle grated cheese over it and a dash of paprika. Pour 
over it half of the white sauce. Put in the remainder of the cabbage 
and white sauce. Season with salt and pepper if necessary and an¬ 
other dash of paprika. Put the buttered crumbs on top. 

Third Dish. Scalloped Potatoes with Cheese. Prepare as for ordinary 
scalloped potatoes, using cooked potatoes. To the white sauce, add as 
much cheese as desired. 

Place warm water in Cooker up to rack. Place the Inset 

Dishes within Cooker. Fasten cover properly in position. 

Cook for 15 minutes at 15 pounds pressure. 

Serve cannelon of beef with tomato or mushroom sauce (see page ^6‘). 


MENU No. 40 To Serve 5 TO COOK 35 MINUTES 

Stuffed Green Peppers — Scalloped Onions — Mashed Potatoes — Rice 

Pudding 

First Dish. Stuffed Green Peppers. 5 green peppers, y 2 onion, finely chop¬ 
ped, % cup bread crumbs, y 2 cup lean raw ham, finely chopped, % cup 
brown gravy, salt and pepper, buttered crumbs. Cut a slice from the 
end of each pepper, remove the seeds, being careful to get each one as 
the seeds are the strong part of the pepper. Parboil the peppers for 
5 minutes. Mix the stuffing, season and fill the peppers. Put buttered 
crumbs over the tops. 

Place in Inset Dish. Place warm water in Cooker up to 
rack. Cook for 20 minutes at 15 pounds pressure. Re¬ 
lease pressure, remove cover. 

Second Dish. Scalloped Onions. 6 or 7 onions, 1 cup white sauce (see 
page 49), buttered crumbs. Slice the onions and parboil them for 10 
minutes. Drain. Place in a buttered inset dish with alternate layers 
of white sauce. Cover with buttered crumbs. 

Third Dish. Rice Pudding. % cup rice, *4 teaspoon salt, % cup sugar, 
1 y 2 cups hot milk, flavor with % teaspoon vanilla or speck of nutmeg, 
y± cup raisins. Wash the rice thoroughly. Mix with the other in¬ 
gredients and pour on the hot milk. Cook in small covered dish deep 
enough so that rice won’t boil over and which may be placed in inset 
dish. 

Peel potatoes and place in inset dish around the pudding 
dish. Cook for 15 minutes at 15 pounds pressure. Mash 
the potatoes and season. 


22 






MENU No. 41 To Serve 5 TO COOK 45 MINUTES 

Braised Beef — Hubbard Squash — Steamed Pears 

First Dish. Braised Beef. 2 lbs. beef, round or rump without bone, 2 
slices fat salt pork, *4 cup each diced carrot, turnip, onion and cel¬ 
ery, salt and pepper. Try out the pork. Wipe beef, sprinkle with salt 
and pepper, dredge with flour and brown entire surface in the pork 
fat on bottom of Cooker. Surround with vegetables. 

Second Dish. Steamed Pears. Halve and core fine canning pears. 

Place in inset dish. 

Third Dish. Hubbard Squash. Break the squash in several pieces, wash 
and remove the seeds. Place in inset dish without water. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. After cooking 30 minutes at 15 pounds 
pressure, remove squash. Add % to % cup sugar to pears, 
with a little ginger, if desired. Put back into. Cooker and 
cook meat and pears 15 minutes longer. 


MENU No. 42 To Serve 5 TO COOK 30 MINUTES 

Tamale Pie — Creamed Celery — Apple Pudding — Boiled Potatoes 

First Dish. Tamale Pie. % cup cornmeal, 1 teaspoon salt, 2% cups boil¬ 
ing water, % small onion, % tablespoon fat, % teaspoon salt, Ya or 
%, lb. round steak, chopped, % cup cooked tomatoes, *4 small pepper, 
chopped, or speck of cayenne, few pieces of celery or sprinkle of celery 
salt. Make a mush by stirring the cornmeal and salt into the boiling 
water. Brown the onion in the fat, add the round steak and cook 
until browned, about five minutes. Add the vegetables and salt. 
Grease an inset dish, put in a layer of cornmeal mush, add the meat 
and vegetables and cover with mush. 

Second Dish. Apple Pudding. 3 sour apples, 1 tablespoon butter, 2 eggs, 
*4 lemon, Ya cup sugar, spice. Peel and grate the apples. Add the 
juice and grated rind of the lemon, the well beaten egg yolks and the 
butter creamed with the sugar. Season with a little cinnamon or 
nutmeg, fold-in the stiffly beaten whites of the eggs. 

Third Dish. Creamed Celery. 1% or 2 cups celery, cut in pieces. Use 
outside stalks for cooking and save the heart to be eaten raw. Ya 
teaspoon salt. Place in inset dish with salt and Ya. cup boiling water. 
Place warm water in Cooker up to rack. Place the Tamale 
Pie and Pudding in Cooker. Cook for 15 minutes at 16 
pounds pressure. Release pressure, remove cover and put 
in the potatoes which have been peeled and cut in halves, 
and celery. Cook the Tamale Pie, Celery and Potatoes 
for 15 minutes at 15 pounds pressure. 

Serve celery unth white sauce ( see page 46). 

Serve apple pudding cold with cream. 


MENU No. 43 To Serve 5 TO COOK 30 MINUTES . 

Beefsteak Pie — Italian Spaghetti — Boiled Potatoes 
First Dish. Beefsteak Pie. 2 cups round steak, cut in dice, 1 small onion, 
chopped, salt and pepper. Brown the onion and meat in drippings on 
bottom of Cooker, add water to cover, season and let simmer while 
preparing the remainder of the dishes for the Cooker. Thicken, put 
in greased inset dish and cover with biscuit dough. 

Second Dish. Italian Spaghetti. Ya cup hot water, Ya can tomatoes, Ya 
tablespoon flour, 4 peppercorns, Ya teaspoon salt, bit of bayleaf, parsley 
and celery or celery salt, y 2 onion. Cook the tomatoes with the on¬ 
ion and other seasoning. Rub through strainer. Brown the butter, 
add the flour, then the tomato juice. Pour over the hot spaghetti. 
Sprinkle with grated cheese on top, if desired. To prepare the spaghet¬ 
ti, break in pieces, % cup, or leave whole. If left whole, hold the sticks 
over hot water until they soften sufficiently to get in the dish without 
breaking. Cook for 5 minutes in boiling salted water. Drain. 


23 






Third Dish. Boiled Potatoes. Put in inset dish, potatoes which hare been 
peeled and cut in halves and salted. 

Put two cups of warm water in Cooker. Put dish con¬ 
taining Beefsteak Pie on rack in Cooker. Steam 5 minutes 
with petcock open, then close petcock and cook for 10 min¬ 
utes at 15 pounds pressure. Release pressure, remove cov¬ 
er and put in potatoes and spaghetti and cook all three 
dishes of food 15 minutes at 15 pounds pressure. 


MENU No. 44 To Serve 5 TO COOK 15 MINUTES 

Fricassee of Veal — Mashed Potatoes — Creamed Parsnips —Prune Whip 
First Dish. Fricassee of Veal. iy 2 lbs. veal steak cut from the round, 
dredge with seasoned flour, fry in hot fat on bottom of Cooker until 
light brown. Add medium size onion, 2 stalks celery, 1 sliced carrot. 
Second Dish. Creamed Parsnips. Cut 3 or 4 parsnips in slices, place in 
small pan and add y 2 cups of boiling water and y 2 teaspoon salt. Put 
this pan In inset dish. Place peeled potatoes, which have been cut in 
halves, around this small pan. 

Third Dish. Prune Whip. To 1 cup of prune pulp, add 4 tablespoons 
sugar and 1 teaspoon lemon juice. Fold into this mixture the stiffly 
beaten whites of two eggs. Place in buttered molds or casserole in 
inset dish. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 15 minutes at 15 pounds pressure. 

Take meat up on a platter and place the vegetables around 
It. Add 1 cup boiling water and 2 tablespoons of fat to the 
juice in which the meat has been cooked. Thicken with 2 
tablespoons of flour. 


MENU No. 45 To Serve 5 TO COOK 15 MINUTES 

Breaded Veal — Scalloped Potatoes — Chocolate Custard 
First Dish. Breaded Veal. Salt and pepper the veal steak, roll it in fine 
bread or cracker crumbs, dip it in beaten egg, then roll it in crumbs. 
Fry in hot fat on bottom of Cooker until a golden brown. Put bits 
of butter over the top and a little cream, if desired. 

Second Dish. Scalloped Potatoes. Butter an inset dish, put in a layer 
of sliced cold boiled potatoes, then a layer of white sauce (see page 
49) to which grated cheese has been added, then another layer of 
potatoes and cheese sauce. Put buttered crumbs on top. 

Third Dish. Chocolate Custard. Heat 2 y 2 cups of milk, add 2 tablespoons 
melted chocolate. Cook slightly. Add 3 beaten eggs, % cup sugar and 
y 2 teaspoon vanilla. Pour In individual custard cups and place In in¬ 
set dish. 

Place the Inset Dishes within Cooker. Fasten cover proper¬ 
ly in position. Cook 15 minutes at 15 pounds pressure. 


MENU No. 46 To Serve 5 TO COOK 20 MINUTES 

Stuffed Spare Ribs — Sauerkraut — Mashejj. Potatoes 

First Dish. Spare Ribs. 2 y 2 lbs. spare ribs. Make a dressing of the 
following: 1 cup bread crumbs, 2 tablespoons butter or butter sub¬ 
stitute, yz teaspoon salt, pinch of pepper, y 2 cup cold water and % 
tablespoon chopped onion or *4 teaspoon sage. Wipe off the spare 
ribs, season with salt and pepper and pack the dressing in the ribs. 
Roll and tie. Put into inset dish. 

Second Dish. Mashed Potatoes. Pare the potatoes and cut In halves, 
put into inset dish, add salt. 

Third Dish. Sauerkraut. Put the sauerkraut into inset dish, add bits 
of butter or bacon fat. 

Place warm water in Cooker up to rack. Place the Inset 


24 








Dishes within Cooker. Fasten cover properly in position. 
Cook 20 minutes at 15 pounds pressure. 

When Cooker is opened, take out the spare ribs and place 
in a hot oven for a few minutes to brown. Mash the pota¬ 
toes and season. 


MENU No. 47 To Serve 5 TO COOK 12 MINUTES 

Ham with Apples — Creamed Cabbage — Sweet Potatoes 

First Dish. Ham with Apples. Wipe and trim a slice of ham weighing 
about 1% lbs. Rub with brown sugar and stick five or six cloves In 
the ham. Brown on bottom of Cooker. Pare and core two apples and 
place on top of the ham. 

Second Dish. Creamed Cabbage. Shred or chop Vz of a medium sized 
cabbage. Put into an inset dish, adding y 2 teaspoon salt and % cup 
of boiling water. 

Third Dish. Sweet Potatoes. Pare and cut in thick slices four or live 
medium sized potatoes. Put into an inset dish. Sprinkle with salt and 
pepper and place dots of butter on the potatoes. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 12 minutes at 15 pounds pressure. 

MENU No. 48 To Serve 4 TO COOK 15 MINUTES 

Pork Birds — Squash au Gratin — Savory Rice 

First Dish. Pork Birds. 114 lbs. pork steak cut from the ham. Make 
a dressing of 1 cup bread crumbs, 1 tablespoon butter, y 2 teaspoon 
poultry seasoning, % teaspoon chopped onion. Moisten with water 
and season with salt and pepper. Cut the steak In four or five pieces. 
Spread a layer of tbe dressing over each piece of meat. Roll and 
fasten with toothpicks. Put a tablespoon of fat in bottom of Cooker. 
Brown the birds in the fat. Place rack on top of meat. 

Second Dish. Squash au Gratin. Slice nart of a squash, remove the seeds 
and skin, and cut into triangles. Put a tablesuoon of butter In an 
inset dish, put the squash in the butter and brown slightly. Sprinkle 
over it grated cheese, salt and pepper. Butter and brown some crumbs, 
add grated cheese and pour this over the squash. 

Third Dish. Savory Rice. In an inset dish, brown one onion in 1 table¬ 
spoon of fat. Add 1 cup tomato pulp. 2 cups cooked rice, 1 tablespoon 
chopped green pepper, 1 stalk celery, cut in pieces and salt and pepper 
to taste. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 15 minutes at 15 pounds pressure. 

MENU No. 49 To Serve 5 TO COOK 12 MINUTES 

Breaded Veal Chops — Tomatoes and Okra — Riced Potatoes 

First Dish. Breaded Veal Chops. iy 2 lbs. veal chops. Bread thick veal 
chops by dipping in egg and rolling in cracker crumbs. Have Cooker 
hot, put sufficient fat In bottom to brown the chops quickly on one side 
Turn. On each chop, place three thin slices of onion. 

Second Dish. Place potatoes cut In two lengthwise in colander over the 
chops. 

Third Dtsh. In the second inset dish, have the tomatoes, corn and okra. 
Use one can of corn, y 2 cup of tomatoes and y 2 cup okra. Before mixing 
all together, bring the okra to a boil in water on top of the stove, drain 
off water and mix the three. Salt, pepper and butter to taste. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 12 minutes at 15 pounds pressure. 

When the veal chops have been browned on one side and 
turned, the other foods should be nut in IMMEDIATELY 
and the Cooker closed. This should be done rapidly to pre¬ 
vent the crumbs from burning. 

When the cooking is completed, salt the potatoes, put them 
through a potato ricer, put a tablespoonful of butter on top 
and sprinkle with paprika. 


25 







^ \ 

MENU No. 50 To Serve 5 TO COOK 10 MINUTES 

Hamburgeb Steak with Tomato Sauce — Rice — Cabbage — Apples 

^ STUFFED WITH RAISINS 

First Dish. Hamburger Steak. Mix iy 2 lbs. hamburger (which is part 
beef and part pork) with one small chopped onion, 1 teaspoon salt and 
% teaspoon pepper, 1 egg. Form into small cakes, roll in flour and 
brown in fat on one side in bottom of Cooker. Turn cakes, pour over 
V 2 can of Campbell’s tomato soup. 

Second Dish. Rice. In an inset dish directly above the meat, place the 
rice. In cooking rice, wash it between the hands until the water does 
not look milky. While the meat is browning on one side, have the 
water boiling In the dish for the rice. Stir the rice a little at a time 
into the boiling water. Let it come to a vigorous boil before placing 
dish in Cooker. Use three cups of water to one cup of rice, with one 
teaspoonful of salt. 

Third Dish. Cabbage. Place cabbage cut in serving portions in second 
Inset dish. Do not use any water. Salt and season with butter when 
cooked. 

Fourth Dish. In the top inset dish containing the cabbage, place a Pyrex 
pudding dish in which are the apples, cored, filled with raisins and 
sugar and sprinkled with cinnamon. Pare the top of the apple about 
one-third the way down. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook 10 minutes at 15 pounds pressure. 


MENU No. 51 TO COOK 30 MINUTES 

Roast Beef with Browned Gravy — Franconia Potatoes — Creamed 

Spinach 

First Dish. Roast Beef. Try out some suet in hot Cooker, sear and 
brown the meat well on all but one side. Turn. 

Close Cooker and cook 20 minutes at 15 pounds pressure. 

Release pressure and remove cover. 

Second Dish. Franconia Potatoes. Place small whole potatoes in the juice 
around the meat. Salt well. 

Third Dish. Creamed Spinach. In inset dish above the meat and po¬ 
tatoes, place the thoroughly washed spinach. 

Place the Inset Dish within Cooker. Fasten cover proper¬ 
ly in position. Cook 10 minutes at 15 pounds pressure. 

When spinach Is cooked, drain and chop In a bowl until 
fine and mix in white sauce (see page 46) and one finely 
chopped hard-boiled egg. 


MENU No. 52 To Serve 5 TO COOK 15 MINUTES 

Ham a la Mexico — Potatoes au Gratin — Fresh Lima Beans — Apricot 

Tapioca 

First Dish. Ham a la Mexico Sear slice of flam, 1 y 2 inches thick, on 
both sides on bottom of Cooker in 3 tablespoons of fat. Pour over ham 
a sauce made from y 2 can of tomatoes, 1 green pepper and 1 onion, 
ground. Bring this to a boil in Cooker before placing other dishes in 
Cooker. 

Second Dish. Potatoes au Gratin. Place sliced raw potatoes, sprinkle with 
salt, pepper, flour and layer of bread crumbs which have been grated 
and browned In 2 tablespoons of butter. Continue to add a layer of 
potatoes and a layer of crumbs until sufficient to fill dish. Then mois¬ 
ten slightly with milk and sprinkle top layer, which is bread crumbs, 
with paprika. 

Third Dish. Lima Beans. Place lima beans, which have been brought to 
a boil on top of sto^e and drained. Season with salt, butter, pepper 
and 1 tablespoon of flour. 


26 





> 

Fourth Dish. Apricot Tapioca. Soak tapioca in cold water an hour or 
more, drain and add boiling water and salt. Put apricots in buttered 
inset dish. Spread with sugar, then the tapioca. 

Place the Inset Dishes within Cooker. Fasten cover prop¬ 
erly in position. Cook for 15 minutes at 15 pounds pres¬ 
sure. 


MENU No. 53 To Serve 5 TO COOK 35 MINUTES 

Corned Beef — Boiled Potatoes — Steamed Squash — Chocolate Souffle 
First Dish. Corned Beef. Select a 2 lb. piece of the rump. Soak in cold 
water, if necessary. Place on bottom of Cooker with 1 y 2 cups of wa¬ 
ter. Place rack over meat. 

Second Dish. Steamed Squash. Cut the squash, without peeling it, Into 
several large pieces. Wash and place in inset dish above meat. 

Close Cooker and cook the meat and squash for 25 minutes 
at 15 pounds pressure. Release pressure, remove cover and 
remove squash. 

Third Dish. Chocolate Souffle. 2 tablespoons butter, 2 tablespoons flour, 
% cup milk, 1 y 2 squares chocolate, % cup sugar, 2 tablespoons hot 
water, 3 eggs, y 2 teaspoon vanilla. Melt butter, add flour and pour 
on the milk gradually. Cook until boiling point is reached. Melt 
chocolate in sauce pan placed over hot water, add sugar and water and 
stir until smooth. Combine mixtures and add yolks of eggs well beat¬ 
en. Cool. Fold in whites of eggs beaten stiff and add vanilla. Turn 
into buttered baking dish. 

Place in Inset Dish and put peeled potatoes around the 
pudding dish. Fasten cover properly in position. Cook 
10 minutes at 15 pounds pressure. 


Pressure Cooker Recipes 

CEREALS 

Stir into boiling water, using twice as much water as cereals. Place 
water in Cooker up to rack, place dish containing cereals in Cooker. 

Note: —Use one-third the time specified in directions on package by 
manufacturer. 


Rolled Oats. 10 minutes at 15 pounds pressure 

Oatmeal . 10 “ “ 15 

Cream of Wheat .10 “ “ 15 

Other Breakfast Foods . 10 “ " 15 “ “ 

Cracked Rye .r. 60 “ “ 15 

Cracked Wheat .60 “ “ 15 

Wholewheat .120 “ “ 15 


Note: —It cooked for a longer period, the cereals will not be over¬ 
cooked. 

To Cook Cereals Over-night 
Instructions As For Oatmeal 

Place water in Cooker up to rack, place dish of cereal in Cooker, bring 
pressure to 20 pounds, turn out the fire and let cereal remain in Cooker 
over-night. In the morning, place Cooker over flame without removing 
cover of Cooker. When indicator on the Steam Gauge registers 5 pounds 
pressure, release pressure, remove dish of cereal from Cooker and serve. 

When cooking period is complete, release the steam slowly or allow the 
pressure to go down without opening the petcock. To hasten, put cold 
cloths on Cooker or place Cooker under faucet and run cold water over it. 

Cereals may be cooked on bottom of Cooker without using Inset dish, 
if desired. If this method is used, the cooking period should be shortened. 


27 














RICE 

First Method —Southern style: Wash rice to get off all the glucose, 
use six cups of boiling water to one of rice, salt, and cook for 15 minutes 
at 15 lbs. pressure. Release the steam slowly. Remove the dish from the 
Cooker and let It drain. Put the rice into the baking dish and simmer for 
5 minutes with cream and butter. If to be served as pudding serve with 
cream and sugar. 

Second Method: Wash the rice. Use 314 or 4 cups of boiling water to 
one of rice. Add a pinch of salt. Cook 15 minutes at 15 lbs. pressure. 
Turn off the heat and open the petcock to release the steam slowly, until the 
indicator drops back to 5 lbs. pressure. The rest of the steam may then be 
quickly released and the dish removed from the Cooker. Serve with cream 
and sugar. The important thing for the cook to remember is to have water 
enough so that the grains can swell, letting the grain stand for a few min¬ 
utes before fastening the cover on the Cooker in order that each kernel will 
be whole and yet not sticky as is the case with over-cooked rice. 

SAVORY RICE 

Brown one onion in 1 tablespoon of fat in an Inset dish. Add one 
cup tomato pulp, 2 cups cooked rice, 1 tablespoon chopped green pepper, 
1 stalk celery, cut in pieces, salt and pepper to taste. Place inset dish in 
Cooker. Cook for 10 minutes at 15 pounds pressure. 

Soups 

Soups prepared in a Pressure Cooker are not only clear and good 
to look at, but they have all of the delicious flavors retained. The house¬ 
wife is also able to cook them in much less time by this modern method of 
cooking than in open pots. 

When soups are prepared from dried vegetables, the petcock should be 
left open for the first few minutes. If it is desired to retain the full flavor 
of the soup, do not open the petcock when the cooking period is complete. 
The gas being turned out, push the kettle hack from the hot burner and 
allow the pressure to go down as the Cooker cools without releasing 4.he 
steam. 

BEAN SOUP 

Soak one cup of beans overnight, drain, put in Cooker with three pints 
of cold water, one onion, two slices of bacon or salt pork, diced, 2 teaspoons 
salt, 1 clover pepper to taste. Close Cooker and cook for 30 minutes at 15 
pounds pressure. Slice two hard-boiled eggs into tureen and pour the hot 
soup over them. 

BEEF TEAS 

Take lean beef, cut in pieces, put Into glass jar or enamel pail with 
no water, set on rack with water in bottom of Cooker. Cook 30 minutes 
at 15 pounds pressure. 

CORN CHOWDER 

1 can corn 4 cups hot milk 

4 cups potatoes, cut In thick slices 8 crackers or 2 tablespoons of flour 
1 slice fat salt pork 3 tablespoons butter 

1 small onion, sliced Salt and pepper 

Cut the pork in small pieces and try out in bottom of Cooker, add 
onion and cook five minutes, being careful not to bum the onion. Parboil 
peeled potatoes, placing them in inset dish with half a cup of water and 
cook for 5 minutes at 15 pounds pressure. Drain, adding corn, milk and 
fat (the onion and pork may be left in or fat may be strained out). 
Season and re-heat in the Cooker. Pour soup over the crackers which are 
placed in a tureen or if crackers are not to be used, thicken the chowder 
with the flour. 

POTATO SOUP 

2 large potatoes, 1 pint milk, 1 teaspoon tapioca, 1 tablespoon butter, 
salt and pepper to taste. Slice potatoes very thin, cover with hot water 


28 




and add tapioca which has been soaked in cold water for one hour. Place 
in inset dish and cook for 10 minutes at 15 pounds pressure. Mash the 
potatoes, add milk and let come to a boil, season with butter, salt and 
pepper. Serve in hot cups. A spoonful of whipped cream on the top of 
each cup is a dainty addition. 

SOUP STOCK 

To make good soup, some kind of meat stock is almost essential. In¬ 
struct the butcher to deliver all bones and trimmings removed from 
roasts and save all meats and gravies left over from previous meals. 

To every pound of meat and bone, use 4 cups of cold water. Cut the 
meat into pieces and have the butcher saw the large bones so that the 
fat and gelatine may be fully extracted. Put all into Cooker and fasten 
cover. Cook for 30 minutes at 15 pounds pressure. Release pressure slow¬ 
ly. Strain soup through a fine sieve to remove any bits of bone. Let cool, 
remove fat from the top and it is ready to use. 

Cream Soups 

CREAM OF POTATO SOUP 

Three potatoes, cut in slices and cooked with one cup boiling water 
and a large slice of onion. Cook for 5 minutes at 15 pounds pressure. Rub 
through a strainer, add 2 cups thin white sauce (see page 46). Season and 
just before serving, stir in one tablespoon of chopped parsley. 

CREAM OF CELERY SOUP 

Cook one cup celery cut in cubes in cup boiling water for 15 minutes 

at 15 pounds pressure. Add 2 cups thin white sauce (see page 46). Season 

and serve. 

SPLIT PEA SOUP 

Soak 1 cup of dried split peas over-night in cold water. In the morn¬ 
ing, drain and add 1 quart fresh cold water, one onion sliced and one large 
slice salt pork. Cook for 40 minutes at 15 pounds pressure. Rub them 
through a strainer, adding 2 cups thin White sauce (see page 46). Season 
and serve. 

VEGETABLE SOUP 

Add diced vegetables to brown soup stock, having about 1 cup of 
vegetables to 4 cups of stock. Cook minutes at 15 pounds pressure. 

Fish 

HALIBUT STEAK 

Cut halibut in individual servings, roll in flour, brown lightly in a 
little lard on the bottom of hot Cooker. Remove to inset dish and season. 
Place inset dish within the Cooker, which has water up to the rack. Close 
the Cooker and cook 15 minutes at 15 pounds pressure. 

LAKE TROUT FILLETS 

Select a fresh Lake Trout or any other firm fleshed fish weighing 2 or 
3 lbs. Remove the skin, cut into five steaks, roll in flour, brown in salt 
pork drippings on the bottom of the Cooker. Season with salt and pepper 
and bits of butter. Place in inset dish within the Cooker and cook for 15 
minutes at 15 pounds pressure. Garnish with parsley and slices of lemon 
and serve with egg sauce. (See page 46). 

FRIED PERCH 

Roll six cleaned perch in salted flour and brown quickly on the bottom 
of Cooker, with hot lard or drippings. Remove to an inset dish and cook 
for 15 minutes at 15 pounds pressure. Serve with egg sauce. (See page 46). 

SALMON LOAF 

1 large can salmon 2 tablespoons cream 

% teaspoon salt 3 crackers 

Pinch of pepper 4 hard-boiled eggs 

Mix salmon, seasonings, cream and cracker crumbs. Place a layer in 
a greased inset dish. Place the eggs In center lengthwise, cover with the 


29 




remaining salmon mixture. Cook 15 minutes at 15 pounds pressure. This 
may be browned on the bottom of the Cooker afterwards, if desired, in 
which case, pour out the hot water, replace Cooker over heat, put inset 
dish with salmon on the rack, put cover in position without closing the 
bolts. In a few minutes, the salmon loaf will be browned. 

FISH SOUFFLE 

1 cup fish 2 egg yolks 

1 cup white sauce 2 egg whites 

Salt and pepper 

Mix the fish, white sauce (see page 49) and egg yolks together in inset 
dish. Season and fold in the well beaten whites. Cook for 15 minutes at 
15 pounds pressure. If the souffle is put in a hot oven for a few minutes, 
it is much improved, or it may be finished on the bottom of the hot Cooker 
as described in the preceding recipe. 

TURBAN OF FISH 

2 cups cold flaked fish, % cup milk, 1 slice onion, sprig of parsley, 3 
tablespoons butter, 3 tablespoons flour, yolks of 2 eggs, V 2 cup buttered 
cracker crumbs, lemon juice, salt and pepper. 

Scald the milk with onion and parsley, remove the seasonings. Melt 
butter, add flour, salt and pepper, and the milk gradually, then add eggs 
slightly beaten. 

Put a layer of fish in buttered inset dish, sprinkle with salt and 
pepper and add a few drops of lemon juice. Cover with sauce, then layer 
of fish and sauce are used. Cover with buttered crumbs. Cook for 15 
minutes at 15 pounds pressure. 


MEATS 

GENERAL INSTRUCTIONS 

All meats are best cooked in a Pressure Cooker. The most expensive 
meats are not necessarily the most nutritious. If the housewife thoroughly 
understands the right way to prepare the cheaper cuts of meat, and has a 
Pressure Cooker, it is always possible to have tender and juicy meat at 
comparatively small cost. 

Meat, although one of the most important foods and one of the most 
expensive, is too often ruined in cooking. By the ordinary method much of 
the rich juicy nutriment is cooked out of the meat, leaving it a hard 

leathery fibre. Meats cooked in a Pressure Cooker do not lose any weight, 
because nothing escapes, and there is slight shrinkage from evaporation. 

It is a recognized fact that the tough meats can always be reduced to 
a juicy tenderness if steamed in a Pressure Cooker for a short time. Allow 
at least 10 or 12 minutes to the pound for meat to be well cooked. If it is 
desired to have meat rare, 8 to 10 minutes is sufficient and the steam pressure 
way of cooking will banish tough meat from the dinner table. 

Meat should be placed on the bottom of the Cooker to be well seared on 
all sides in order that it may be a good brown when taken from the Cook¬ 
er. If a deeper or richer brown is desired, dredge the meat with flour after 
it is partially seared. 

Until thoroughly familiar with the method of Pressure Cooking, it is 
recommended that the operator should use a little water, some cooking oil 
or dripping with meat when placed on the bottom of the Cooker. When 
experienced, operators will find that better flavors are obtained without the 
use of this small quantity of water. 

Release the pressure slowly before opening the Cooker. If the pressure 
is released quickly, the meat may lose its shape and some of the juice will be 
drawn from it. 

In making soups or stews, when the juice and flavor are wanted in 
broth or gravy, the pressure should be reduced slowly or the Cooker pushed 

back from the fire and allowed to cool gradually. 

Small cuts of meat should be cooked in the time mentioned in the 


30 








1 


recipes. For larger cuts, allow 10 minutes for each additional pound. This 
applies to general domestic use. When cooking very large joints, such as 
15 lbs. weight or over, 20 lbs. pressure may be used and the time of cooking 
reduced proportionately. 

Remember the daily use of the PRESSURE COOKER will banish tough 

meat from your table. 


BEEF 


BRAISED BEEF 


2 lbs. beef round or rump without 
bone 

2 slices fat salt pork 
Salt and pepper 
Try out the pork. Wipe the 
dredge with flour and brown entire 
dish and surround with vegetables. 


cup carrots, diced 
cup turnips, diced 
Va. cup onions, diced 
cup celery, diced 

meat, sprinkle with salt and pepper, 
surface in the pork fat. Place in inset 
Cook 30 minutes at 15 pounds pressure. 


BEEF STEAK PIE 

2 cups round steak, cut in dice 1 small onion, chopped 

Salt and pepper 

Brown the onion and meat in drippings and cover with water, season 
and let it simmer while preparing the remainder of the meal. Put in a 
greased inset dish and cover with biscuit dough. Steam 15 minutes with 
petcock open, then close petcock and cook for 25 minutes at 15 pounds 
pressure. 

BEEF IN CASSEROLE 

2 cups rice cooked until flaky 1 onion, diced 

1 lb. ground beef % cup cream 

1 large can tomatoes Salt and pepper 

Brown the meat and onion together. Season with salt and pepper. Add 
tomtaoes, rice and cream. Put in casserole and cover with buttered crumbs, 
which have been browned. Cook for 15 minutes at 15 pounds pressure. 

CORNED BEEF AND CABBAGE 

Select a 4 or 5 lb. brisket. Put rack in Cooker, place meat on rack, 
add two quarts hot water. Cook for 60 minutes at 15 pounds pressure. 
Release pressure, remove cover, put in cabbage which has been quartered. 
Cook 12 minutes at 15 pounds pressure. If cabbage is young and fresh, 10 
minutes at 15 pounds pressure will be sufficient. 


RUMP ROAST CORNED BEEF 

Select a cut from the rump of 4 to 5 lbs. Put rack in Cooker, place 
roast on rack, add hot water to cover. Cook 30 minutes at 15 pounds pres¬ 
sure. Release pressure, remove cover, take out roast and drain Cooker. 
Wash the Cooker, put back on stove, add 1 tablespoon lard, sear roast 
on three sides in hot Cooker, place unseared side on bottom, cook for 30 
minutes at 15 pounds pressure. Spices may be added to suit taste. 

BEEF STEW 
Chicago Style 

Stew meat, cut in small pieces, the amount of meat used to be' deter¬ 
mined by number of people to be served. 

Put 2 tablespoons of lard in hot Cooker, sear meat on one side, turn. 
Cook 20 minutes at 15 pounds pressure. Release pressure, remove cover 
and add potatoes, carrots and onions, season to taste. Use no water in 
Cooker. Cook 10 minutes at 15 pounds pressure. 

BRAISED FLANK STEAK 

2 lbs. flank steak, 1 large onion, sliced, 2 cups strained tomatoes, 4 
medium sized potatoes. 

Score steak, dredge with flour tnd brown slightly on bottom of Cooker. 
Season, cover with a thick layer of thinly sliced raw potatoes, then a layer 


31 




4 


of onions. Over the whole, pour the tomatoes. Cook for 15 minutes at 
15 pounds pressure. 

HAMBURGER STEAK WITH TOMATO SAUCE 

Mix hamburger (which is part beef and part pork) with small chopped 
onion, 1 teaspoon salt and % teaspoon pepper, 1 egg. Form into small 
cakes, roll in flour and brown in fat on one side in bottom of Cooker. Turn 
cakes, pour over one-half can of Campbell’s tomato soup. Cook for 10 
minutes at 15 pounds pressure. 

POT ROAST 

Select a cut from the shoulder or rump. DTedge with seasoned flour. 
Sear on all sides on the bottom of the Cooker with drippings. Add a little 
onion, if desired, and cook on bottom of Cooker without water. Cook for 
45 minutes at 15 pounds pressure. 

ROLLED ROAST 

Sear the roast on three sides. Add salt, pepper, onion and stewed 
tomato with some fat or drippings, leaving the roast on the unseared side 
on the bottom of the Cooker. Close the Cooker and cook for 30 minutes 
at 15 pounds pressure. To have meat well done, cook longer. No water 
is needed below the rack. 

If vegetables are to be cooked as, for Instance, potatoes and carrots, pro¬ 
ceed as follows: 

After the 30 minutes are completed, open the petcock to release the 
pressure, then open the Cooker. Put in the pared potatoes around the 
meat, place the rack in position over the meat and place on it one of the 
aluminum dishes containing sliced carrots or any other vegetable, with¬ 
out water in the dish. 

Be sure to see that there is sufficient gravy around the meat to form 
the necessary steam pressure the second time. If there is more than 
enough, take out some. If there is not enough, add two tablespoons of drip¬ 
pings. 

Close the Cooker as before, turn up the gas and secure pressure to 
15 lbs. and cook for 10 minutes. 

When cooking time is complete, open petcock to release pressure slow¬ 
ly, unscrew the cover and serve the dinner. Thus, it is prepared with a 
minimum of labor and fuel and in the shortest possible time. 

RUMP ROAST 

Dredge the meat with flour, season with salt and pepper. Brown in salt 
pork drippings, add a little chopped onion and parsley. Rinse dish out with 
X A cup hot water and pour this over the meat. For a 4 lb. roast, cook 40 
minutes at 15 pounds pressure. No water is needed in the Cooker. 

SWISS STEAK 

Select a cut from the center of the round. Tt should be two Inches 
thick. Take V 2 cup of flour, seasoned well with salt and pepper and press 
it well into the meat. Add a slice or two of onion to some bacon fat, also 
a little green pepper and tomato juice, if desired. Brown the meat in the 
fat on the bottom of the Cooker. Put It in inset dish and cook for 40 
minutes at 15 pounds pressure. 

FRESH BEEF TONGUE 

Scrape, scald with boiling water, salt. Cover with boiling water. Cook 
one hour under 15 lbs. pressure. Release pressure slowly. Beef heart may 
be cooked in the same way, then stuffed and baked a few minutes in the 
oven. 

STUFFED BEEF HEART 

Remove veins and fibers from the heart, scald with boiling water, place 
on rack in Cooker, salt and cover with boiling water. Cook 50 minutes 
at 15 pounds pressure. Open Cooker, remove meat to baking dish, stuff 
with poultry dressing and sew up side. Bake in oven about 20 minutes. 


32 




CANNELON OF BEEF 

2 cups cooked beef, chopped % teaspoon onion juice or finely 

1 teaspoon finely chopped parsley chopped onion 

1 egg 2 tablespoons melted butter 

Salt and pepper, few gratings of nutmeg and lemon rind 
Mix all together and mold in a small dish and cook for 10 minutes. 
Serve with tomato or mushroom sauce. 


MEAT PIE 

Take “left-overs” or the cheapest cuts of meat, cut into small pieces, 
season, use one and a half cups water, or what is needed for the gravy. 
Cook from 30 to 45 minutes under 15 lbs. pressure, depending on what 
the meat is. Make a good biscuit dough, put meat into baking dish, cover 
with thin dough and bake. 


HUNGARIAN GOULASH 

1 lb. each round steak, pork steak and veal steak, all cut into 1 inch 
squares, 1 green pepper, s chopped, 2 medium sized onions. Brown onion 
^ and pepper in 3 tablespoons of butter. Add the meat, stirring it so as to 
brown it on all sides, then add 1 pint boiling yrater and % cup tomato, 
salt and paprika to taste. Fasten cover on Cooker, cook for 15 minutes at 
15 pounds pressure. Thicken the gravy before serving and pour it aii over 
split hot baking powder biscuits on the platter. 


SOUTHERN GOULASH 

2 lbs. spare-ribs, 1 apple, 2 onions. Brown the spare-ribs in a table¬ 
spoon of fat on the bottom of the Cooker. When brown on both sides, add 
the finely chopped apple and onion. Put cover on, cook for 15 minutes at 15 
pounds pressure. 


CHILI CON CARNE 


2 lbs. lean beef 

1 cup canned kidney beans 

2 tablespoons drippings or butter 
2 tablespoons flour 

2 tablespoons Kitchen Bouquet 


2 green peppers 
1 small can tomatoes 
% small red pepper 
1 large sliced onion 

Salt and pepper to taste 


Brown the onion in the drippings, remove the onion and brown the 
meat, which has been cut into cubes and dredged with flour and season¬ 
ings. Chop the peppers and add them with the tomatoes to the browned 
meat. Cover with boiling water and cook for 30 minutes at 15 pounds 
pressure. Add the Kitchen Bouquet and kidney beans. Serve very hot. 


TAMALE PIE 


% cup corn-meal 
1 teaspoon salt 
2% cups boiling water 
% small onion 
% tablespoon fat 


1 lb. round steak, chopped 
% cup tomatoes 

Vi small pepper, chopped or speck 
of cayenne 
% teaspoon salt 


Make a mush by stirring the corn-meal and salt into the boiling water. 
Brown the onion in the fat, add the round steak and cook until browned, 
about five minutes. Add the vegetables and salt. Grease an inset dish, put 
in a layer of corn-meal mush, add the seasoned meat and cover with mush. 
Cook 20 minutes at 15 pounds pressure. 


MUTTON AND LAMB 

BARLEY STEW 

Cut meat from the neck or breast into small pieces and add 1 cup wa¬ 
ter for each pound of meat. Add onions, carrots, salt, pepper and % cup 
barley for each pint of stew. Cook for 45 minutes at 15 pounds pressure. 


33 



MUTTON STEW 

2 lbs. mutton, cut In cubes 2 tablespoons butter substitute 

1 onion 2 tablespoons flour 

1 piece of bay-leaf 1 teaspoon Kitchen Bouquet 

2 cups tomato pulp 

Brown the meat, thicken by adding tomato pulp, flour and seasoning. 
Cook for 30 minutes at 15 pounds pressure. Serve with well boiled rice. 

LEG OF LAMB 

Have the butcher remove bone and tie. Season to taste, sear on three 
sides with cover of Cooker removed. Place unseared side in fat on bottom 
of Cooker. For a 4 or 5 lb. roast, cook 40 minutes at 15 pounds pressure. 

VEAL 

BREADED VEAL 

Salt and pepper the veal steak, roll it in fine bread or cracker crumbs, 
dip it in beaten egg, then roll it in crumbs. Fry in hot fat on bottom of 
Cooker until a golden brown. Put bits of butter over the top and a little 
cream, if desired. Cook for 15 minutes at 15 pounds pressure. 

FRICASSEE OF VEAL 

iy 2 lbs. veal steak cut from the round, dredge with seasoned flour, fry 
In hot fat on bottom of Cooker until light brown. Add medium size onion, 

2 stalks celery, 1 sliced carrot. Cook for 15 minutes at 15 pounds pressure. 
Take meat up on platter and place vegetables around it. Add 1 cup boiling 
water and 2 tablespoons of fat to the juice in which the meat has been 
cooked. Thicken with 2 tablespoons of flour. 

ROAST VEAL 

Season meat, dredge with flour, sear on three sides, place unseared 
side in fat on bottom of Cooker. For a 5 or 6 lb. roast, cook 50 minutes 
at 15 pounds pressure. For smaller roasts, allow 10 minutes to the pound. 

STUFFED VEAL STEAK 

1% lb. sliced veal y 8 teaspoon pepper 

y 2 teaspoon salt 1 egg slightly beaten 

1 cup dry bread crumbs Milk to moisten crumbs 

Wipe the slice of veal steak and spread with a dressing made of the 
remaining ingredients. Roll up and tie with a string or fasten with skew¬ 
ers. Roll in flour and delicately brown in drippings on bottom of Cooker. 
Cook for 30 minutes at 15 pounds pressure. 

JELLIED VEAL 

Boil a piece of veal and fresh pork together 40 minutes at 15 pounds 
pressure. When nearly cooked, add 1 bay-leaf, 4 cloves, 2 slices onion, 8 
peppercorns, X A cup chopped celery. Strain the stock, take 3 cupsful and 
boil, add 3 tablespoons gelatin, which has been soaked in cold water. Cool, 
add 1 tablespoon lemon juice, 3 cups meat cut in dice, a little chopped cel¬ 
ery and pimento. Mold. Capers may be added, if desired. 

GYPSY STEW 

Boil a veal shank until tender. Separate the meat from the bones, cut 
the meat in small pieces. Add 2 cups cooked rice, 1 can tomatoes, 1 can 
peas, y± green pepper, % onion, the strained stock in which the veal was 
cooked and butter, if necessary. Season. 

CHOP SUEY 

1 lb. pork steak 1 bunch celery 

1 lb. veal steak 3 or 4 onions 

Salt and pepper 

Cut the meat in half inch cubes, brown in drippings; add celery which 
has been cut in inch pieces and onion chopped. Brown slightly, cover with 


34 




/ 


water and cook for 35 minutes at 15 pounds pressure. Thicken, season 
with salt and pepper and serve on very hot rice. 

VEAL BIRDS 

1 X A lbs. veal round steak, cut as thinly as possible. Poultry Dressing. 
Cut the veal in five pieces about three inches wide and four inches long. 
Spread a layer of the dressing over each piece of meat. Roll and fasten 
with toothpicks. Season with salt and pepper, roll in flour and brown in 
drippings. Add x / 2 cup boiling water. Cook for 35 minutes at 15 pounds 
pressure. 

HAM 

BOILED VIRGINIA HAM 

Freshen if needed, but a good ham needs only scalding and scraping. 
Cover partly with water, seeing that the lean part is under water. For a 
ham weighing from 6 to 8 lbs., cook 50 minutes under 15 lbs. pressure. Slice 
and serve with horse-radish, mustard or any relish. If it is to be sliced 
cold it should be turned into a crock or earthen jar and allowed to cool in 
the liquor until perfectly cold. If to be served hot, place in the inset dish, 
sprinkle with a little sugar or spread a very little syrup and cinnamon over 
the ham and brown in a quick oven with a little of the liquor. The white 
of an egg spread over the ham makes it brown quickly. 

HAM SLICES 

2 slices of ham, l x / 2 inches thick. Sear the ham quickly on bottom of 
Cooker, then place one slice above the other in inset dish. Cook for 20 
minutes at 15 pounds pressure. 

HAM SHANKS—CABBAGE 

Place two medium sized ham shanks in inset dish. Cook 30 minutes. 
Release pressure, uncover, place cabbage cut in quarters or shredded, with 
ham. Cook 10 minutes longer at 15 pounds pressure. 

STEAM SPICED HAM 

Soak one cottage ham for several hours in cold water. These cottage 
hams are less expensive and there is no waste to them. They usually weigh 
about two pounds, but need soaking as they contain more salt than the 
more expensive hams. Make a paste of x / 2 cup bread crumbs, 2 tablespoons 
vinegar, y 2 teaspoon mustard, 2 tablespoons brown sugar. Rub this paste 
over the ham. Place in inset dish without water and cook for 45 min¬ 
utes at 15 pounds pressure. 

HAM WITH SUGAR AND CLOVES 

Place ham weighing 6 lbs. to 8 lbs. in Cooker with three cups of water 
and cook 20 minutes at 15 lbs. pressure. Release pressure, open Cooker, 
take out ham, which is parboiled, throw away water, rinse Cooker. 

Remove outside skin of ham, if any, spread over with mustard, sugar 
and stick in cloves, 1 inch apart. Add two tablespoons of cooking oil and 
bake ham in Cooker for 30 minutes at 15 lbs. pressure. For 10-lb. hams, 
add 10 minutes to the cooking period. 

PORK 

ROAST LOIN OF PORK 

Season with salt and pepper, sear one side and both ends. Place 
unseared side in fat on bottom of Cooker. Cook a 5 or 6 lb. roast 60 
minutes at 15 pounds pressure. If loin is from young pig, reduce time 10 
or 15 minutes. If an old loin, cook 10 or 12 minutes to the pound, if meat 
is desired well done. 

SPARE RIBS WITH SAUERKRAUT 

Sear the ribs in fat on bottom of Cooker, add salt and pepper. Cover 
with sauerkraut. Cook for 20 minutes at 15 pounds pressure. 


V 


35 



CHICKEN 


CHICKEN A LA KING 


1% tablespoons chicken fat 
1 tablespoon cornstarch 
% cup chicken stock 
% level teaspoon salt 
1 egg yolk 


1 level cup cold cooked chicken, cut 

in strips 

% level cup sliced mushrooms 

2 tablespoons pimento, cut in 

strips 


Heat the fat, add the cornstarch and stir until well blended, then add 
the stock and milk gradually. Bring to the boiling point, add salt, chick¬ 
en, mushrooms and pimentos. Just before serving, add egg-yolk, slightly 
beaten. 


CHICKEN PIE 


Cut up a chicken into serving portions. Season with salt and pepper 
and add % cup of boiling water. Cook for 30 or 40 minutes, depending on 
the fowl, at 15 pounds pressure. Take up into a baking dish, thicken the 
stock, cover with biscuit dough and bake In a hot oven for 20 minutes. 


ROAST CHICKEN 

If there is any one meat dish that is more popular than all others, it .is 
good Roast Chicken. The three prime requisites are that it shall be thor¬ 
oughly cooked, juicy^ tender and nicely browned. 

This excellent result can best be accomplished in a Pressure Cooker. 
The first consideration is the proper cooking time for good results. 

Young Chicken, 3 to 4 lbs. weight, 20 minutes. 

Young Chicken, 5 to 7 lbs. weight, 30 minutes. 

Year old bird, less than 8 lbs., 30 minutes. 

Three year old rooster, 45 minutes. 

To roast young chicken, place the Cooker over the flame so as to have 
It hot when the chicken is ready. Prepare the fowl in the usual way and 
stuff it, if desired. Take out neck bone, folding down the skin neatly on 
the breast and skewer it in position. 

Tie the wings close to the side of the body. Fasten the legs down so that 
they help to make a flat surface with the breast. 

If the Cooker is hot, place the chicken right on the bottom of Cooker 
and sear it, using a little butter or chicken fat. Then add the desired 
seasoning, also not more than two tablespoons of water, one is plenty for 
a small chicken or a fat one. 

Close the Cooker in the proper way and cook for the length of time as 
directed In preceding paragraph. 

Be sure to lower the flame or reduce the heat when the indicator on 
the dial points to 15 lbs. pressure, keeping the indicator steadily at this 
point. When the cooking time is completed, open petcock, releasing pres¬ 
sure slowly and when indicator returns to zero, open the Cooker. 

STEAMED CHICKEN 

Stuff fowl as for roasting. Put water in Cooker up to rack, place 
fowl on rack. Cook 30 minutes at 15 pounds pressure. Remove and brown 
under broiler or place in oven from 15 to 20 minutes. Thicken water in 
bottom of Cooker, use for gravy. Chicken or duck cooked this way are 
very delicious. 

CHICKEN FRICASSEE 

Cut up a 5 lb. dressed fowl, season and dredge with flour, brown in 
drippings. Put in inset dish and cook for 25 minutes at 15 pounds pressure. 

FRIED CHICKEN 

Cut up a chicken into serving portions, dredge in seasoned flour, brown 
in hot butter or bacon drippings on the bottom of the Cooker. Cook for 
20 minutes at 15 pounds pressure. Use no water in Cooker. 


36 






POULTRY DRESSING 

1% cups bread crumbs 1 teaspoon chopped onion 

% teaspoon poultry seasoning y 2 teaspoon chopped parsley 

1% tablespoon butter Salt and pepper 

Add sufficient water to bind the dressing together. 

VEGETABLES 

GENERAL DIRECTIONS 

Place water in Cooker up to rack. When vegetables are fresh, no wa¬ 
ter is needed in dish with vegetables and 8 to 10 minutes is sufficient to 
cook them. If vegetables are old, a longer time is required and in cooking 
old vegetables such as beets, rutabagas and string beans, better results will 
be obtained if a little water is added. In cooking large amounts as for 
canning, they can be placed on the rack without the inset dishes. 

Dried vegetables such as lima beans, split peas, hominy, lentils, kidney 
beans, etc., are improved by soaking over-night. They may be cooked 
without soaking if covered with plenty of water, but cooking time must 
be doubled. 

BUTTERED ASPARAGUS 

Prepare for cooking in the ordinary way. Place water in Cooker up 
to rack. Season, dot with butter and cook for 6 minutes at 15 pounds 
pressure. 

BAKED BEANS 
Boston Style 

Beans, salt pork, sugar, molasses, salt, mustard and onion. To obtain 
best results, soak beans overnight, drain, put in inset dish with enough 
water to cover, dice pork and add to beans. Add seasoning to taste. Place 
water in Cooker up to rack. Cook 40 minutes at 15 pounds pressure. The 
amount of ingredients to be used is determined by the number of people 
to be served. 

BAKED BEANS 
Chicago Style 

Use the ordinary navy pea bean. Wash thoroughly two cups of beans, 
put in the Cooker with iy 2 quarts of cool water. Fasten the top of Cooker 
properly and let the pressure go to 15 pounds. Turn the fire low and hold 
the pressure for 20 minutes. Then take Cooker off the fire and release the 
steam very slowly. Take cover off and pour the heans into a dish. 

Have about four slices of bacon or salt pork ready, placing them in the 
bottom of the Cooker to brown while you are seasoning the beans. When 
well browned, move Cooker to one side and add a heaping tablespoon of 
sugar to the fat, stir until dissolved and brown. 

Pour some of the water off the beans, leaving enough so that it is 
around the edges, but not covering the beans. Season with salt and pepper. 
Mince an onion and add it to the beans, then add either two tablespoons of 
catsup or the same amount of molasses. 

Pour the beans back into the Cooker and stir the sugar and fat all 
through them. Place the cover on and cook for 10 minutes at 15 pounds 
pressure. 

LIMA BEANS AND BACON 

Place dried lima beans in inset dish to within one-half the top of the 
dish, dice bacon and place in beans. Season. Cover with water almost to 
top of dish, cook 20 minutes at 15 pounds pressure. If beans are soaked 
over-night, 10 minutes is sufficient. 

SHELL BEANS 

Wash one quart heans, put in inset dish with % cup boiling water. 
Cook for 10 minutes at 15 pounds pressure. Season with butter and salt 
before serving. 


37 





BEETS. 

Wash beets carefully, leaving roots and 2 inches of stems on. Cook 
for 30 minutes at 15 pounds pressure. When done, drop in cold water, peel 
and chop them. Season with butter, salt, pepper, a little vinegar and about 
y 2 teaspoon of sugar. Re-heat if necessary. 

CREAMED CABBAGE 

Shred or chop % of a medium sized cabbage. Put into an inset dish, 
adding y 2 teaspoon salt and y 2 cup of boiling water. Cook for 10 minutes 
at 15 pounds pressure. 

CARROTS WITH BROWN SAUCE 

Scrape and slice the carrots, put in a pan, adding a little salt and about 
y 4 cup boiling water. Cook 5 minutes at 15 pounds pressure. To make the 
brown sauce, brown the butter and flour together before adding the milk. 
When carrots are done, mix with the brown sauce. 

CREAMED CAULIFLOWER 

Strip the outer leaves from a cauliflower. Soak it for about y 2 hour 
in cold salt water, 1 y 2 tablespoons of salt to one cup of water. Separata 
the sections, sprinkle with salt and put in about % cup of boiling water. 
Cook for 8 minutes at 15 pounds pressure. Drain and serve with white 
sauce. See page 46). 

CORN-ON-OOB 

Use the small pins on the rack. Place two cups of water In bottom of 
Cooker. Place corn on rack, cook 8 minutes at 15 pounds pressure. 

CREAMED CELERY 

iy 2 or 2 cups celery, cut in pieces. Use outside stalks for cooking and 
save the heart to be eaten raw. Place in inset dish with % teaspoon salt 
and % cup boiling water. Cook for 10 minutes at 15 pounds pressure. 

Serve with white sauce (see page 46). 

CORN CUSTARD 

2 cups corn y 2 cup cracker or bread crumbs 

iy 2 cups milk 2 eggs 

3 tablespoons butter 2 tablespoons corn starch 

2 teaspoons sugar Salt and pepper 

Mix all together and pour into buttered inset dish. Cook for 15 minutes 
at 15 pounds pressure. 

SCALLOPED CORN—BUTTERED POTATO BALLS 

Pare potatoes and cut into balls, put into inset dish. Pour over them 
one can of corn. Dot with butter and season. Cook for 15 minutes at 15 
pounds pressure. 

HOMINY AU GRATIN 

Drain one can hominy and mix with one cup grated cheese, % cup 
thin cream sauce well seasoned. Pour into inset dish. Cover with toasted 
buttered crumbs. Cook for 10 minutes at 15 pounds pressure. 


% cup hot water 
y 2 can tomatoes 
y 2 tablespoon sugar 
2 tablespoons butter 
2 tablespoons flour 


ITALIAN SPAGHETTI 

4 peppercorns 
y 2 teaspoon salt 

1 heaping tablespoon onion, chop¬ 
ped fine 

Grated cheese, if desired 


Bit of bay-leaf, parsley, celery or celery salt 
Cook the tomatoes with the onion, peppercorns and other seasonings. 
Rub through a strainer. Brown the butter, add the flour, then the tomato 
juice. Pour over the hot spaghetti. Sprinkle the top with, grated cheese, 
if desired. 


To prepare the spaghetti, break in pieces % cup of spaghetti or leave 
whole. If left whole, hold the sticks over hot water until they soften 


38 




sufficiently to get In the dish without breaking. Cook for 5 minutes In 
boiling salted water. Drain. Cook the spaghetti for 15 minutes at 15 
pounds pressure. 

MACARONI AND CHEESE 

iy 2 cups macaroni iy 2 cups white sauce 

V2 cup grated cheese iy 2 cups buttered crumbs 

Cook the macaroni 15 minutes at 15 pounds pressure. Put a layer 
of boiled macaroni into a buttered inset dish, sprinkle over it one-half of 
the grated cheese and add one-half of the white sauce (see page 46). Re¬ 
peat. Put buttered crumbs on top and cook for 10 minutes at 15 pounds 
pressure. 

BUTTERED ONIONS 

Slice onions into inset dish, salt, pepper and dot with butter. Cook 10 
minutes at 15 pounds pressure. 

SCALLOPED ONIONS 

6 or 7 onions 1 cup white sauce 

Buttered bread crumbs 

Slice the onions and parboil them for 10 or 15 minutes. Drain and ar¬ 
range in a buttered dish with alternate layers of white sauce (see page 46). 

Coyer with buttered bread crumbs. Cook 10 minutes at 15 pounds pressure. 

FRIED PARSNIPS 

Scrape parsnips, cook for 10 minutes at 15 pounds pressure. Remove 
from Cooker, slice and brown in a small amount of drippings. 

STUFFED GREEN PEPPERS 

5 green peppers y 2 onion, finely chopped 

y 2 cup bread crumbs y 2 cup lean raw ham, finely chop- 

y 3 cup brown gravy ped 

Salt and pepper 
Buttered bread crumbs 

Cut a slice from end of each pepper, remove seeds and parboil peppers 
five minutes. Mix the filling, season and fill the peppers. Cover the tops 
with buttered bread crumbs. The seeds have a very strong flavor so care 
must be taken to remove each one. Cook for 20 minutes at 15 pounds 
pressure. ' ’ • 

BRAISED SWEET POTATOES 

Trim the rind from a thick slice of ham, sear it well in hot fat. On 
the ham, place very thick slices of sweet potatoes that have been pared. 
Turn them once while browning. Cook 15 minutes at 15 pounds pressure. 

CREAMED POTATOES 

Plac 7 or 8 medium sized pared potatoes in inset dish. Cover with a 
layer of raw sliced onion. Cook 15 minutes at 15 pounds pressure. When 
ready, serve with cheese sauce. 

GLAZED SWEET POTATOES 

Wash and pare five large sweet potatoes and cut in halves lengthwise. 
Roll in brown sugar. Brown quickly in a little bacon drippings, then place 
in inset dish. Cook 12 minutes at 15. pounds pressure. 

MAITRE D’HOTEL POTATOES 

Wash, pare and shape potatoes in halls or cubes, using a vegetable 
cutter. There should be 2 y 2 or 3 cups of these. Soak 15 minutes in cold 
water. Drain. Place In inset dish with % cup of boiling water. Cook 10 
minutes at 15 pounds pressure. Drain and serve with Maitre d’Hotel 
Butter. (See page 46). 

POTATOES O’BRIEN 

Take 2 cups cooked potatoes, diced y 8 cooked green pepper or pimento 

and place them in a buttered inset dish; make a white sauce (see page 46) 


33 


\ 



) 


to tie poured over the potatoes. Cover with buttered crumbs. Cook for 15 
minutes at 15 pounds pressure. 

SCALLOPED POTATOES 

Butter an inset dish, put in a layer of sliced cold boiled potatoes, then 
a layer of white sauce to which grated cheese has been added, then an¬ 
other layer of potatoes and cheese sauce. Put buttered crumbs on top. 
Cook for 15 minutes at 15 pounds pressure. 

HUBBARD SQUASH 

Break the squash in several pieces, wash and remove seeds. Place 
in inset dish without water. Cook for 15 minutes at 15 pounds pressure. 
When done, scoop out the squash, season with butter, salt and pepper and 
serve hot. 

SCALLOPED TOMATOES 

Put sliced tomatoes and bread crumbs in layers in an inset dish, season¬ 
ing with salt, pepper, dots of butter and onion juice, if desired. Have the 
top layer of bread crumbs and butter. Grated cheese, green peppers or 
parsley may be added. Cook for 15 minutes at 15 pounds pressure. 

STUFFED TOMATOES 

Cut off tops of tomatoes and fill with the following filling. 1 cup 
cooked rice, the chopped tomato removed from the tomato cups, medium 
sized onion, grated,. 1 teaspoon salt, paprika and 1 tablespoon of sugar. 
Cook for 15 minutes at 15 pounds pressure. 

DESSERTS 

BUTTERSCOTCH APPLES 

5 apples Va teaspoon salt 

% cup brown sugar Yz to 1 tablespoon butter 

% cup milk Yz teaspoon vanilla 

Yz tablespoon corn-starch 

Wash the apples, remove cores, place in an inset dish and sprinkle with 
sugar. 

Having the Cooker hot with water in it up to the rack, place the inset 
dish on the rack and close the Cooker. Cook for 10 minutes at 15 pounds 
pressure. When done, release the pressure slowly in order that apples 
may retain their shape. They may be served with a sauce made as follows: 

Mix corn-starch and sugar together and cook in hot milk, adding a 
little of the Apple Syrup. Boil this mixture for a few minutes, add the salt, 
butter and vanilla, stirring together, then pour this sauce over the apples. 
These may be served hot or cold. 

FANCY APPLES 
5 medium sized tart apples 
Syrup made from the following: 

1 cup water 2 tablespoons chopped raisins 

Yz cup sugar 2 tablespoons chopped candied 

Juice of hi lemon cherries 

% teaspoon grated rind 2 tablespoons chopped pineapple 

2 tablespoons chopped almonds 

Cook all together until a good syrup is formed. , 

Place the apples in an inset dish, sprinkle them with sugar and cook 
for 10 minutes at 15 pounds pressure. When done, place in individual serv¬ 
ing dishes, taking care to keep the apples whole. Pour the syrup over them 
and serve cold with whipped cream. 

It is not necessary to have all the ingredients for this syrup. Raisins 
alone may be used if the other things are not available. 

Note: —When cooking whole apples, to get best results, let pressure 
drop back to zero without releasing steam through petcock. 


40 




QUICK APPLE PUDDING 

3 sour apples 2 eggs 

lemon % cup sugar 

1 tablespoon butter Spice 

Peel and grate the apples. Add the juice, the grated rind of lemon, 
the well beaten egg yolks and butter creamed with the sugar. Season with 
a little cinnamon or nutmeg, then fold in the stiffly beaten whites of the 
eggs. Pour into buttered inset dish and cook 12 minutes at 15 pounds 
pressure. Serve cold with cream. 

STEAMED APPLE PUDDNG 

2 cups flour 4 tablespoons butter 

4 teaspoons baking powder % cup milk 

Vz teaspoon salt 4 apples, cut in eighths 

Mix the dough as for baking powder biscuits. Roll out the dough, spread 
the apples on it, sprinkling with sugar and cinnamon. Roll the dough and 
apples as for a cinnamon roll. Slice the roll in five slices. Place in but¬ 
tered inset dish. Steam for 10 minutes with the petcock open, then close 
petcock and cook for 35 minutes at 15 pounds pressure. Serve with vanilla 
sauce (see page 47). 

APPLE TAPIOCA 

6 tablespoons Pearl tapioca 5 sour apples 

1% cups cold water % cup sugar 

1 cup boiling water Pinch of salt 

Soak the tapioca in cold water an hour or more, drain and add boiling 
water and salt. Core and pare the apples, put in buttered inset dish. 
Spread the sugar, then the tapioca and cook 15 minutes at 15 pounds pres¬ 
sure. Serve with sugar and cream. 

BLUEBERRY PUDDING 

2 cups flour 2 tablespoons butter 

4 teaspoons baking powder % cup milk 

Vz teaspoon salt % cup blueberries 

V 2 cup sugar 

Work butter into sifted dry ingredients, omitting sugar. Mix milk in 
gradually with knife. Roll out in sheet % inch thick, sprinkle with berries 
and sugar. Carefully roll to resemble jelly roll. Place in greased inset 
dish and steam 15 minutes with the petcock open, then close the petcock and 
cook for 15 minutes at 15 pounds pressure. Cover carefully with a thick 
towel. Serve with cream or hard sauce (see page 46). 


2 cups whole wheat 
1 cup cornmeal 
1 cup rye meal 
1 teaspoon salt 


BROWN BREAD 

meal 5 tablespoons baking powder 

4" tablespoons honey 
2 cups milk 
Currants 


Mix dry ingredients, add milk and honey. Beat well, put into molds. 
Place sufficient water in Cooker to come above rack, place molds in Cooker. 

Steam with petcock open for 15 minutes, close petcock, cook for 10 
minutes at 10 pounds pressure, raise pressure to 15 pounds and cook for 10 
minutes at 15 pounds pressure. 

Open petcock and allow Cooker to steam dry. .Let stand on stove for a 
few minutes to ripen. 

BROWN BETTY 

3 medium sized apples % cup sugar 

1 cup stale bread crumbs y 2 teaspoon cinnamon 

(4 cup butter Juice and rind of half lemon 

Pare, quarter, core and slice the apples. Melt the butter and pour it 
with the lemon juice over the crumbs. Mix the cinnamon, grated lemon 


41 




rind and sugar together. Butter an inset dish or Pyrex dish. Put in al¬ 
ternate layers of apples and bread crumbs, sprinkling the apples with 
sugar mixture and making the last layer of bread crumbs. Put water in 
Cooker up to rack. Cook 20 minutes at 15 pounds pressure. Water may 
be added to pudding if desired. Serve with or without sauce. (See Lemon 
Sauce, page 47). 

It may be browned in a hot oven for a few minutes or after emptying 
the water out of the Cooker, heat it over the flame and place inset dish 
within for a few minutes. 


CARAMEL CUSTARD 

3% cups scalded milk 1 teaspoon vanilla 

4 eggs y 2 cup caramelized sugar 

V 2 teaspoon salt 

Add caramelized sugar to milk and heat until dissolved. As soon as 
sugar is melted in milk, add mixture gradually to eggs slightly beaten. Add 
salt and flavoring. Cook in buttered inset dish 10 minutes at 15 pounds 
pressure. Chill and serve with caramel sauce. 

STEAMED CHERRY PUDDING 

y 2 cup butter 1% tablespoon baking powder 

1 cup sugar y 2 cup milk 

3 eggs 1 y 2 cups cherries, stoned and 

drained 

3% cups flour 

Mix in the order given. Pour into greased cups or molds and steam 
one hour with the petcock open. Use one and one-half quarts of water in 
Cooker. Close the petcock and cook 15 minutes at 15 pounds pressure. 

Serve with fruit or hard sauce (see page 4G). 

CHOCOLATE BREAD PUDDING 

Soak one cup of bread crumbs in two cups scalded milk for 30 min¬ 
utes. Melt two squares bitter chocolate and mix with y 3 cup sugar and 
enough milk taken from bread to make proper consistency to pour. Add 
seasoning and one egg slightly beaten. Combine with bread crumbs and 
pour into a greased inset dish. Place water in Cooker up to the rack and 
cook 40 minutes at 15 pounds pressure. 


CHOCOLATE CUSTARD 

Heat iy 2 cups of milk, add 2 tablespoons melted chocolate. Cook 
slightly. Add 3 beaten eggs, % cup sugar and y 2 teaspoon vanilla. Pour 
in individual custard cups and place in inset dish. Cook for 10 minutes 
at 15 pounds pressure. 


CHRISTMAS 

*6 cup butter 
% cup brown sugar 
% cup white sugar 
% cup molasses 
2*4 cups flour 
- 3 eggs 
% cup milk 


FRUIT CAKE (Fancy) 

2 teaspoons baking powder 
M teaspoon soda 
1 teaspoon cinnamon ~ 
y 2 teaspoon allspice 
y± teaspoon mace 
teaspoon cloves 
^ teaspoon lemon extract 


2 cups fruit and nuts cuts in pieces (or in some cases left whole) 
The following may be used: 

Chopped almonds 
Grated cocoanut 
Finely cut citron 
Raisins 
Dates 


Currants 
Brazil nuts 
Candied cherries 
Pineapple 
Figs 


Walnut meats 


The method is the same as for ordinary butter cakes. The fruit is 
dredged with flour. The raisins seeded and cut into small pieces. The 


42 



cakes may be weighed before cooking, a cake weighing a pound is a standard 
size. To get best results, put cakes in molds, have the boiling water in th# 
Cooker come half way up the sides of the molds. Put the cover of the 
Cooker on without clamping it and steam with petcock wide open for 
30 minutes then close the petcock and cook for one hour at 15 pounds 
pressure. 

CHRISTMAS FRUIT CAKE (Plain) 


2 


Vz cup butter 
% cup brown sugar 
% cup raisins 
% cup currants 
Vz cup citron 
*4 cup molasses 
cup white sugar 
eggs 

Vz teaspoon 
Use the same method as for Fai 


Vz cup milk 
2 cups flour 
Vz teaspoon soda 
2 teaspoons baking powder 
1 teaspoon cinnamon 
Vz teaspoon allspice 
*4 teaspoon mace 
*4 teaspoon cloves 
lemon extract 

cy Fruit Cake in preceding recipe. 


CHRISTMAS PUDDING 


% cup brown sugar 
1 lb. currants 

*4 lb. citron, lemon and orange 
peel mixed 
1 lb. raisins 

Vz teaspoon each mace, cloves 
and nutmeg 


% teaspoon cinnamon 
Vz lb. suet 
*4 lb. butter 
1 cup milk 
6 eggs 
5 cups flour 


Put butter and sugar together, stir in beaten yolks of eggs and milk, 
add flour, beaten whites of eggs, spices, fruit cut fine, dredged with flour. 
Place in moulds or cans and these in turn are placed within the Cooker, 
after one and one-half quarts of hot water has been poured in below the 
rack. Steam without pressure, at least an hour in cans or moulds. When 
this is completed the petcock may be closed and the cooking continued for 
10 minutes at 15 pounds pressure. Release the steam slowly and remove 
the cans or moulds from the Cooker. 


CRACKER RAISIN PUDDING 

4 buttered crackers Pinch of salt 

Vt cup seeded raisins Pinch of nutmeg 

1 egg 1 cup of milk 

V\ cup sugar 

Split the crackers and place them in a buttered inset dish with the 
raisins, beat the eggs, add the sugar, salt, nutmeg and milk. Pour the 
mixture over the crackers. Place dish in the Cooker which has two cups of 
hot water below the rack and cook for 15 minutes at 15 pounds pressure. 

DATE PUDDING 

1 lb. dates, chopped fine % cup sugar 

Vz cup beef suet, chopped fine 1 egg 

% cup grated bread crumbs Vz cup milk 

2 heaping teaspoons flour 3 teaspoons baking powder 

Mix all together thoroughly and put in greased inset dish. Use one 
quart of water in Cooker and cook for the first 15 minutes with the pet¬ 
cock open, then close petcock and steam 25 minutes at 15 pounds pressure. 

DATE TORTE 

2 eggs Vz, lb. dates 

Vz cup sugar Vz cup chopped nuts 

3 heaping teaspoons flour Whipped cream 

1 teaspoon baking powder 

Mix and sift the dry ingredients. Beat the egg yolks, add sugar, then 
the fruit and nuts which have been dredged in flour. Add flour and lastly, 


43 



/ 


fold in beaten whites of the egg. Place in buttered inset dish, putting it on 
the rack within the Cooker, one quart of hot water underneath. Steam for 
15 minutes with the petcock open, then cook for 25 minutes at 15 pounds 
pressure. 

STUFFED FIG PUDDING 

Take *4 cup of bread crumbs, *4 cup chopped nuts, one egg, 2 table¬ 
spoons of brown sugar, mix them together. Fill 10 or 12 pressed figs with 
this paste. Place them in inset dish and qook for 12 minutes at 15 pounds 

pressure. These may be served with hard sauce (see page 46) or whipped 
cream. 

CHERRY TAPrOCA 

1 cup stoned cherries % cup tapioca 

1 cup sugar 4 cups sugar 

Soak the tapioca two hours in cold water. Add sugar and cherries. 
Cook for 12 minutes at 15 pounds pressure. Make a meringue of white of 
an egg and 3 tablespoons of sugar. Put over top of pudding and brown in 
oven or under the broiler. 


/ 


GINGER PUDDING 


% cup butter 
% cup sugar 
1 egg 

2% cups flour 


3 y 2 teaspoons baking powder 
% teaspoon salt 
2 teaspoons ginger 
1 cup milk 


Cream the butter with sugar. Add egg well beaten, then milk and 
sifted dry ingredients. Pour into greased inset dish, cover with cloth. 
Use one quart of water in Coeker. Cook for 15 minutes with petcock open, 
then for 20 minutes with petcock closed, at 15 pounds pressure. Serve with 
whipped cream. 


GRAHAM DATE AND NUT BREAD 


iy a cups Graham flour 
y 2 cup brown sugar 
% teaspoon soda 
1 tablespoon fat 
*4 cup dates, chopped 
y 2 cup sour milk 


*4 cup white flour 
1 y 2 teaspoon baking powder 
% teaspoon salt 
% cup nut-meats 
% cup sweet milk 
1 egg yolk 


Mix and sift the dry ingredients. Beat egg, add milk and shortening. 
Combine the two mixtures and pour into greased inset dishes or molds, fill¬ 
ing them within one inch of the top. Place dishes on the rack with one 
and one-half quarts of water underneath. Steam with petcock open for 15 
minutes, then close petcock and cook 40 minutes at 15 pounds pressure. 


LA FAYETTE PUDDING 

1 cup rolled cracker crumbs ' 1 y 2 cups boiling water 

*4 cup molasses 1 teaspoon vanilla 

1 cup raisins % teaspoon salt 

Pour water over the crumbs, let stand five minutes, press out any ex¬ 
cess of water. Add remaining ingredients, mix well. Spread In a buttered 
inset dish. Serve with hard sauce (see page 46). 


LEMON PUDDING 

6 small slices stale bread 3 tablespoons sugar 

Lemon mixture 2 eggs 

% cup milk Grated rind of 1 lemon 

y 8 teaspoon salt 

- Spread bread with lemon mixture and arrange in buttered inset dish. 
Beat eggs slightly, add sugar, salt and milk. Strain, then add lemon rind 
and pour mixture over bread. Cover with cloth and place in inset dish. 
Put Inset dish within Cooker and cook 15 minutes at 15 pounds pressure. 
To make lemon mixture, cook three tablespoons lemon juice, grated rind 


44 





of 1 lemon and ^4 cup butter, two minutes. Add one cup sugar and three 
eggs, slightly beaten. Cook until mixture thickens. Cool. 

PEACH DELIGHT 

1 hi cups flour y 3 teaspoon salt 

% cup sugar v 1 egg, beaten light 

2 teaspoons baking powder 2 tablespoons melted butter 

% cup milk % cup sliced peaches 

Mix as for butter cake. Pour into buttered inset dish or molds. Use 
one quart of water in Cooker. Steam with the petcock open for 10 minutes, 
then close petcock and cook for 35 minutes at 15 pounds pressure. Serve 
with cream sauce (see page 46). 

POTATO AND CARROT PUDDING 


2 tablespoons fat 
Vz cup grated raw carrot 
% cup grated raw potato 
hi cup brown sugar 
Vz cup seeded raisins 
Vz teaspoon salt 


*4 cup nut-meats 

1 egg ' >J: 

1 x /z teaspoon baking powder 
14 teaspoon cinnamon 
Vi teaspoon nutmeg 
t’s teaspoon cloves 
% cup flour 

Cream the butter, add sugar and beat, add eggs and beat. Add vege¬ 
tables. Mix and sift baking powder and spices with the flour and beat. 
Then add the fruit dredged with a small part of the flour. Pour into inset 
dish. Use one quart of water in Cooker. Steam the pudding with the 
petcock open for 15 minutes, then close the petcock and cook for 40 minutes 
at 15 pounds pressure. Serve with pudding sauce. 

PRUNE BETTY 

Moisten one cup of soft bread crumbs with two tablespoons of melted 
butter. Use one cupful of pitted prunes. Put the buttered crumbs and 
prunes in layers in a buttered inset dish. Sprinkle each layer with a table¬ 
spoon of sugar, squeezing a little lemon juice on it. Pour over one cupful of 
prune juice. 

Place Cooker over the fire with hot water in it up to the rack. Place 
dish of pudding within the Cooker and cook for 15 minutes at 15 lbs. 
pressure. 

PRUNE WHIP 

To 1 cup of prune pulp, add 4 tablespoons sugar and 1 teaspoon lemon 
juice. Fold into this mixture the stiffly beaten whites of two eggs. Place 
in buttered molds or casserole in inset dish. Cook 10 minutes at 15 pounds 
pressure. 

RICE PUDDING 

V& cup rice Speck of grated nutmeg 

Vi teaspoon salt IV 2 cups hot milk 

% cup sugar Vi cup raisins 

Wash the rice thoroughly. Mix in inset dish with the other ingredients 
and add the hot milk. Flavor with % teaspoon vanilla or speck of nut¬ 
meg. Place the inset dish within the Cooker and cook for 20 minutes at 
15 pounds pressure. 


% cup finely chopped suet 
% cup molasses 
% cup milk 
% cup flour 
1 teaspoon salt 


SUET PUDDING 

Vi teaspoon ginger 
Vi teaspoon cloves 
Vi teaspoon nutmeg 
1 teaspoon cinnamon 
1 teaspoon soda 


Mix and sift the dry ingredients. Mix molasses and milk, adding to 
first mixture. Turn into a greased mold. Lay a cloth over the top. Use 
one quart of water in Cooker. Steam without pressure for 10 minutes. 
Then cook 30 minutes at 15 pounds pressure. Serve with sterling sauce 
(see page 47). 


45 







FISH AND MEAT SAUCES 

EGG SAUCE 


% cup butter 2 egg yolks 

3 tablespoons flour y 2 teaspoon salt 

1% cups hot water % teaspoon pepper 

1 teaspoon lemon juice 

Melt one-balf the butter, add flour with seasonings and pour hot water 
on gradually. Boil five minutes, adding beaten egg yolks, then the re¬ 
mainder of the butter and stir. 


MEDIUM WHITE SAUCE 
2 tablespoons butter 1 cup milk 

2 tablespoons flour Salt and pepper 

Melt the butter, add the flour, stir until well blended, add milk grad¬ 
ually and stir until thick and smooth. 


MINT SAUCE 

% cup chopped mint leaves *4 cup water 

% cup vinegar cup sugar 

Cook all together over a very slow fire for about y 2 hour. Serve hot. 

HOLLANDAISE SAUCE 

% cup butter y 2 tablespoon lemon juice 

1 beaten egg yolk Salt and Cayenne pepper 

% cup boiling water 

Cream the butter, adding lemon juice, salt and Cayenne pepper grad¬ 
ually. Add boiling water slowly. Stir over boiling water until as thick as 
custard. Serve immediately. 


2 tablespoons butter 
1 slice carrot 
1 slice onion 
1 small piece bay-leaf 
Sprig of thyme 


MUSHROOM SAUCE 

Sprig of parsley 
2 or 3 peppercorns 
2 tablespoons flour 
1 cup stock 
Salt and pepper 


Cook butter with carrot, onion, bay-leaf, thyme, parsley and peppercorns 
until brown, stirring constantly, add flour, then stock gradually. Bring to 
boiling point, strain, season and add *4 can mushrooms, which have been 
drained, rinsed and dried. 

TOMATO SAUCE 


2 tablespoons butter or bacon fat Celery salt 
2 tablespoons flour Parsley 

1 slice of onion 3 or 4 peppercorns 

% sprig of bay-leaf 3 cups tomatoes 

Cook the tomatoes and seasoning together, strain, blend with fat and 
flour, then season with salt and pepper. 


MAITRE D’HOTEL, BUTTER 

Cream 3 tablespoons butter, add 1 teaspoon lemon juice, y 2 teaspoon 
salt, pinch of pepper, y 2 tablespoon finely chopped parsley. 


PUDDING SAUCES 

CREAM SAUCE 

2 tablespoons butter y 2 teaspoon vanilla 

% cup powdered sugar 2 tablespoons milk or cream 

Cream the butter and sugar together. Add the cream and cook it over 
hot water until creamy. 

HARD SAUCE 

% cup butter 1 cup powdered sugar 

y 2 teaspoon flavoring extract 

Cream the butter until very light, adding sugar slowly, beating until 
light and creamy. Add flavoring. 


46 




LEMON SAUCE 

% cup sugar 1 cup boiling water 

3 level teaspoons cornstarch y 2 lemon 

1 tablespoon butter 

Mix the sugar and cornstarch thoroughly in a saucepan. Stir in the . 
boiling water, add the butter and juice and grated rind of the lemon. Boil 
and stir until mixture is transparent. 

STERLING SAUCE 

Vi cup butter 1 teaspoon vanilla 

1 cup brown sugar 4 tablespoons cream or milk 

Cream the butter, adding sugar gradually, then milk and flavoring. 

VANILLA SAUCE 

Mix thoroughly 1 tablespoon of corn-starch with y 2 cup of sugar and a 
speck of salt. Add 1 cup of boiling water and 1 tablespoon of butter. Cook 
until it thickens, stirring constantly. Add y 2 teaspoon vanilla and 1 tea¬ 
spoon of vinegar. Candied or maraschino cherries cut in pieces may then 
be added to Improve the sauce. 

' FRUITS 

FRESH FRUITS for sauces should be cooked for five or ten minutes 
at 10 pounds pressure. Add sugar and re-heat. If fruit is desired whole, 
sugar may be added before the first cooking. 

DRIED FRUITS should be soaked for several hours before cooking and 
cooked at 15 pounds pressure. If not convenient to soak prunes, they may 
be cooked for 15 minutes at 15 pounds pressure and will be found delicious. 
They must be covered with cold water in an inset dish. 

Fruits for Jelly making should be cooked in sufficient water to come 
half way up to top of fruit. Cook for 15 minutes at 15 pounds pressure. 

In a pamphlet issued by the Domestic Science Department of the Iowa 
Agricultural College the statement is made that by actual experiments, it 
has been found that 'from one-fourth to one-third more jelly is obtained 
from fruit when cooked in a Steam Pressure Cooker as compared with the 
open kettle method. 

STEAMED BAKED APPLES 

Select large firm cooking apples, remove center, fill with sugar and dot 
top with cinnamon. Put water in Cooker up to rack, cook 8 minutes at 
15 pounds pressure. Allow pressure to go down to zero without releasing 
steam through petcock. 

STEAMED PEARS (Canning Pears) 

Halve and core five pears. Place in inset dish. After they have cooked 
for 20 minutes on the rack with a cup of water underneath, open Cooker and 
put from y 2 to % cup of sugar over them and add a little ginger, if desired. 
Put them back in Cooker and cook for 10 minutes longer without pressure. 

PUMPKIN OR CARROT MARMALADE 

Scrape, slice, put through meat chopper twice, add one cup sugar to 
each cup of vegetable, and let stand over night. To a quart of this add juice 
of three lemons, a scant teaspoon each of allspice and cinnamon. Cook for 
10 minutes at 15 lbs. pressure. Release the steam and boil down until thick. 
Be careful not to let it scorch. 

CRANBERRY JELLY 

To 2 quarts (8 cups) good cranberries add 4 cups boiling water. Cook 
for 10 minutes at 10 lbs. pressure, and release steam slowly by opening pet- 
cock only a little. Rub through fine colander, rinse Cooker with 1 cup boil¬ 
ing water and pour through the skins. Set over the fire, add 5 cups warm¬ 
ed sugar, boil hard for 5 minutes and turn into molds. If no seeds are de¬ 
sired, put through sieve after the colander but do this quickly while hot, 
as it ruins the jelly if the fruit begins to jell and is again broken. A 
wooden potato masher can be used when fruit Is first turned out. 


47 




V 


Best Sizes for Canning 



40 25 17 12 


Quart Quart Quart Quart 


Dimensions and Capacities 


Liquid Capacity, Quarts. 

. 12 

17 

25 

40 

Interior Diameter, Inches. 

. 10 

11% 

12% 

14 

Interior Height, Inches. 


10% 

11% 

15% 

Net Weight, Lbs. 

.17 

21 

24 

28 

Shipping Weight, Lbs. 

. 23 

28 

32 

40 

Boxed for Export, Lbs. 

. 31 

40 

50 

70 

Will hold—Pint Jars. 

. 7 

8 

12 

22 

Will hold—Quart Jars. 

. 4 

5 

7 

16 

Will hold—2-Quart Jars. 


4 

5 

5 

Will hold—No. 1 Cans (% Pt.)... 

. 18 

25 

28 

32 

Will hold—No. 2 Cans (Pt.). 

. 8 

14 

16 

27 

Will hold—No. 3 Cans (Qt.). 

. 6 

8 

10 

21 

Will hold—No. 10 Cans (Gal.).... 

. 1 

2 

2 

6 


The above capacities are based on standard Mason jars. 


48 
























CANNING 



THE SIMPLEST METHOD OF CANNING WITH A PRESSURE COOKER— 

IT SAVES TIME 

The Cold Pack Method of Canning consists of packing the uncooked 
food in the jars or cans and then cooking It In the closed jars and cans 

within the Pressure Cooker. 


STEPS TO FOLLOW IN U. S. COLD PACK CANNING 

Adapted from U. S. Government Bulletin No. 839. 

After the materials have been cleaned and put into the shape in which 
they are to be canned, the canning procedure for most products consists of 
five steps—scalding or blanching, cold dipping, packing, processing or sterll- 
izing, and sealing. 

1. Select fresh, ripe, firm fruit or vegetables. Can fruits or vegetables 
the day picked or gathered, if possible. By so doing the canned products 
will be better and of a higher quality. 

2. Grade for ripeness, size and quality. Wash thoroughly and prepare, 
‘ trim peel, etc. 


49 








3. Scald or blanch. Place the product to be canned in a cheese cloth 
bag or wire basket, plunge into boiling water and allow it to remain there 
from 1 to 5 minutes, depending upon the kind of product. Follow the time¬ 
table for blanching and scalding. 

* 

In the case of greens the blanching is accomplished most satisfactorily 
in steam, as the mineral salts, valuable food, are retained. Such products 
may be put into a colander, set over a vessel of boiling water, and covered 
as tightly as possible. All vegetables are blanched, but fruits and soft ber¬ 
ries are not. 

4. Cold Dip. As soon as the product is removed from the boiling water 

or steam it should be dipped into cold, clean water, and immediately re¬ 
moved and drained for a few minutes. 

5. Pack immediately into glass jars or sanitary cans that have pre¬ 
viously been made ready. Cans or jars do not need to be full to keep, but 
in general it is advisable to pack full. Add one level teaspoon of salt to 
each quart of vegetables and fill with boiling water. Add syrup to fruits. 

6. Sealing jars. Use scalded, new rubbers. With glass top jars put 
the cover in place and wire over top, leaving clamp up. With screw top 
jars, screw cover dpwn tight, then loosen a quarter of a turn. With vacuum 
seal jars, put cover on and spring in place. Close the tin cans completely. 
Mark tin cans with pencil before placing in cooker to avoid mistakes. 

7. Set cans or jars on rack in bottom of Cooker. Put in water up to 
rack; close the Cooker and when steam pressure begins open the petcock 
to release air until steam begins to come out, then close it. Begin counting 
time when pressure reaches point required by time table. Then, either turn 
down the flame or set Cooker to the back of the stove. In either case keep 
the pressure as nearly constant at on point as possible. This will prevent 
loss of liquids. 

8. Allow the Cooker to cool until the steam gauge registers zero before 
opening- the petcock. If the petcock is opened before gauge registers zero, 
the juices are drawn from the jars. If using tin cans, the petcock may be 
opened wide and the pressure allowed to run down rapidly. This can be 
done because the can is sealed completely and there will be no loss of 
liquids. 

9. As soon as Cooker is opened remove jars and finish sealing; that 
is, either put down clamp on glass jars, or completely screw down top of 
screw top jars. Invert to cool, and test for leakage. Vacuum seal jars 
should not be inverted. Wipe tin cans dry. • 

If jars leak due to defective top or rubber, put on new hot top and 
rubber, again partially seal, and put jars on rack in Cooker, with boiling 
water up to rack, and steam for 15 minutes on rack in Cooker, without 
pressure. 

10. Storing. Glass jars should be labeled, wrapped in paper to keep* 
out light and prevent bleaching or fading, and stored. Tin cans should be 
labeled and stored. Store in cool, dry place. 


50 




Time-Table for U. S. Cold Pack Canning 
For Scalding or Blanching and Sterilizing 

With the Pressure Cooker 


PRODUCT 



Scald or 

5 Pounds 

10 Pounds 

FRUITS WITH SYRUP— 

Blanch 

Pressure 

Pressure 

Apples . 


Smin. 

6 min. 

Apricots . 

... 1-2 

ii 

10 

it 

5 

it 

Blackberries . 



10 

it 

5 

a 

Blueberries . 



10 

a 

5 

n 

Cherries . 



10 

a 

5 

a 

Cranberries . 



10 

a 

5 

tt 

Citrus Fruits (Oranges).... 

... 1-2 

44 

5 

a 

4 

41 

Currants . 


• 

10 

a 

5 

it 

Dewberries . 



10 

a 

5 

ti 

Figs . 

... 3 

it 

10 

a 

5 

it 

Gooseberries . 



10 

a 

5 

ii 

Grapes .. 



10 

a 

5 

“ 

Huckleberries . 



10 

u 

5 

ii 

Peaches . 

... 1-2 

ti 

10 

a 

5 

ii 

Pears . 

... 1% 

it 

8 

it 

6 

a 

Pineapple . 

...10 

it 

25 

ti 

18 

a 

Plums . 



10 

ti 

5 

a 

Quinces . 

... 1% 

it 

8 

a 

6 

a 

Raspberries . 



10 

a 

5 

a 

Rhubarb . 

... 1-2 

a ~ 

10 

a 

5 

a 

Strawberries . 



10 

a 

5 

a 

FRUITS WITHOUT SYRUP— 







All kinds of fruit. 



12 

a 

10 

a 

Fruit juices . 



8 

a 

5 

a 

Apple Syrup . 



8 

a 

5 

a 

Apple Cider . 





4 

a 

VEGETABLES— 







Asparagus . 

.. .. 2- 4 

ti 

60 

a 

40 

“ 

Beans (lima or string). 

.... 5-10 

it 

60 

“ 

40 

it 

Beans (wax) . 


it 

60 

tt 

40 

a 

Befits . 

5 

it 

60 

a 

40 

a 

Brussels Sprouts . 

... 5-10 

a 

60 

a % 

40 

“ 

Cabbage . 

.... 5-10 

it 

60 

a 

40 

a 

Carrots . 

5 

a 

60 

a 

40 


Cauliflower . 

3 

a 

30 

a 

20 

“ 

Corn (on cob or cut off) .... 

5 

a 

90 

a 

60 

<4 

Corn (field) . 

.. . . 10 

a 

60 

a 

50 

44 

Greens (all kinds) . 

... 15 

a 

60 

a 

40 

44 

Hominy . 

3 

tt 

60 

a 

40 


Okra . 

.... 5-10 

a 

60 

a 

40 

44 

Parsnips .. 

5 

a 

60 

a 

40 

44 


51 












































Peas . 

. 5-10 

u 

60 

44 

40 

44 


Peppers (green or ripe). 

. 5-10 

44 

60 

44 

40 

44 


Peppers (sweet) . 

5 

44 

60 

44 

40 

44 


Potatoes (sweet) . 

5 

44 

60 

44 

40 

44 


Pumpkin . 

5 

44 

40 

44 

35 

44 


Salsify . 

6 

it 

60 

44 

40 

44 


Sauerkraut . 

3 

44 

60 

44 

40 

44 


Squash . 

3 

44 

60 

44 

40 

44 


Tomatoes . 

. 1- 3 

it 

15 

44 

10 

44 


Turnips . 

6 

44 

60 

44 

40 

44 


Vegetable Combinations . 

.. 5-10 

44 

60 

44 

45 

44 


MEATS (Prepared)— 








Spring Chicken (fried). 



40 

44 

30 

44 


Fried Meats . 



40 

44 

30 

“ 


Baked Meats . 



40 

44 

30 

44 


Stewed Meats . 



40 

44 

30 

44 


Roast Meats . 



40 

44 

30 

44 


Rabbit . 



40 

14 

30 

44 


MEATS (uncooked)— 








Poultry . 



120 

44 

60 

44 


Beef . 



120 

44 

60 

t* 


Corn Beef.:. 



120 

44 

60 

44 

* 

. Pork . 



120 

44 

60 

44 


Fish . 

5 

44 

120 

44 

90 

44 


Shell-fish . 

5 

44 

120 

44 

90 

44 


SOUPS— . 








Cream of tomato soup. 



18 

44 

10 

44 


All other soup combinations 







and soup stock. 



60 

44 

45 

44 


During the sterilization period, 

use 5 

lbs. pressure for fruits and 

15 lbs. 

pressure for vegetables and meats. 








THIN SYRUP—1 cup sugar to 

2 cups of water 

To be used for peaches, 

pears, apples, and fruits that are not delicate In texture and 

color. 



MEDIUM SYRUP—1 cup sugar to 1 

cup water. To be used for black- 

berries, currants, blueberries, black raspberries, cherries, plums, etc. 



MEDIUM-THICK SYRUP—3 cups sugar to 2 cups 

water. 

Use for 

deli- 

cately colored fruits such as strawberries 

and red raspberries 

and for 

sour 

fruits, such as gooseberries, cranberries, apricots. 






METHOD OF MAKING SYRUP—Stir sugar 

into 

the boiling 

or 

hot 

water and let boil only until thoroughly dissolved. 







52 



































“NATIONAL” 

Cookers 

5 Sizes 


For Homes, Schools, Hotels 
Restaurants, Hospitals 
Diet Kitchens, Commissaries 


Used in all parts of the World 

Manufactured only by 

Northwestern Steel and Iron Works 

Eau Claire, Wisconsin, U. S. A. 






